Cauliflower and sweetcorn mac ’n’ cheese recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Heat the oil in a large saucepan over a medium heat. Add the onion, cover and cook for 8-10 mins, stirring occasionally, until softened.
3. Add the cauliflower and sweetcorn to the pan, stir to combine, then pour over the milk and nutmeg. Bring to the boil, then cover, reduce to a simmer and cook for 12-15 mins, stirring occasionally, until a knife passes easily through the cauliflower. Blitz with a stick blender until smooth, then fold through 70g cheese, allowing it to melt into the sauce. Stir to combine, adding a splash more milk if you prefer a looser sauce.
4. Meanwhile, cook the macaroni according to the pack instructions. Drain, then fold through the cheese sauce.
5. Pour into a medium-sized ovenproof dish (roughly 2ltrs capacity) and top with the breadcrumbs and remaining cheese. Bake on the middle shelf of the oven for 25-30 mins until golden and bubbling. Leave to cool for 5 mins before serving.

Tip: Cool the sauce fully, cover and freeze for up to 3 months. The sauce can also be frozen in portions. Defrost fully overnight in the fridge, reheat to piping hot and fold through the macaroni before baking according to the recipe.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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