Cauliflower cheese and pasta bake with "rarebit vibes", a Cheddar, Gruyere & Stilton cheese sauce is joined by mustard & Henderson's relish.
This recipe is proper comfort food that combines British influences with Mac and Cheese and it can be cooked and prepared in around 60 minutes.
Cauliflower "Mac" & Cheese
Pasta bakes are seen by many as "ultimate" comfort foods, yet for some strange reason, I don't make many.
It's not for a lack of love, dishes like my take on pasta al forno, corned beef pasta bake and my chicken and chorizo pasta bake are amongst my favourites.
My latest foray is a wonderful dish that combines a cheesy pasta bake (Mac and Cheese) with an old British favourite, cauliflower cheese.
As is so often the way I have a "playful" tweak to this dish, of course, the base of the cheese sauce is a classic bechamel.
The cheese is some wonderful mature cheddar combined with Stilton cheese to give it a real bold punch of flavour.
Then I borrow some flavourings from my Welsh rarebit recipe, mustard powder and Henderson's relish.
It's a recipe that packs a serious punch of flavour, and the cauliflower makes it far lighter than you would think.
Frequently Asked Questions
What pasta can I use?
I have used gnochhetti aka gnochhi sardi in this recipe, despite its name it is no a type of gnocchi. It gets its name from its gnocchi-like appearance and it hails from Sardinia, and I use a brand called Garofalo.
But you could use many different types of pasta, everything from macaroni to penne and orecchiette to cavatappi (spiralli).
What is Henderson's relish?
Henderson's relish is a British condiment that is similar, but different, to Worcestershire sauce and Mushroom ketchup.
Folk love to fight over their favourites, I am team Lea and Perrins for what it is worth. However, Henderson's gets the nod here because it is vegan and vegetarian-friendly.
You can sub in any of the other sauces that suit your tastes.
Can I use different types of cheeses?
Yes, knock yourself out, but please go for something with big bold flavours.
Sure, cheeses like mozzarella and mild Swiss cheese will give you the cheese stretch much loved by social media. However, it tastes very little, particularly in a recipe that also packs English mustard and Henderson's relish.
Can I make this in advance?
This dish will store in the fridge for 3-5 days if stored correctly and can be stored baked or unbaked.
Ensure you refrigerate it as soon as possible after cooling, within an hour or so.
Serving Suggestions
This cauliflower cheese pasta bake is a gloriously hearty dish that I happily eat on its own. Although I have served in the photograph above with some simply dressed salad leaves.
If you want some extra veggies then I would for something like roasted tenderstem broccoli, mainly because you can throw it in the oven with the pasta bake and it's super simple.
It is also superb with my green beans amandine and garlicky air fryer asparagus.
Garlic bread is another fine option if you are not worried about going carb-heavy!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Oven.
- 15cm or 6" saucepan.
- Fine mesh sieve.
- 18cm or 7" saucepan.
- 20cm or 8" saucepan.
- 25cm by 15cm (10"x6") baking dish.
- Stirring and serving spoons.
- Colander.
- Chopping board.
- Kitchen knife.
- Grater.
- Small mixing bowl.
- A combination of weighing scales, measuring jug, cups and spoons.
Cauliflower Cheese Pasta Bake Recipe
Ingredients
- 500 ml Full Fat Milk 2 Cups
- 1 Bay Leaf
- 12 Black Peppercorns
- 1 Small Onion 100g
- 1 Small Cauliflower 650-750g or 1lb 6oz Net Weight
- 150 g Pasta 1½-1¾ Cups (I use Gnocchi Sardi AKA Gnochetti)
- Salt for Boiling the Pasta
- 75 g Mature Cheddar Cheese ¾ Cup
- 50 g Gruyere Cheese ½ Cup
- 50 g Stilton Cheese ½ Cup
- 1 tablespoon Prepared English Mustard
- 2 tablespoon Hendersons Relish
- 30 g Butter 2 tablespoon
- 30 g Flour 3 Tbsp
Instructions
- Heat a small 6" or 15cm saucepan over a medium heat and add the bay leaf, peppercorns and milk.
- Cut the onion in half, peel it, and toss it into the milk, heating it while you prepare the rest of the dish. You do not want to boil the milk; just heat it until bubbles form on the side of the milk, then turn it down, keep it hot, and allow the flavours to infuse.
- Cut the leaves from the cauliflower, cut out the centre core and then cut it into bite-sized florets. You should end up with around 350-400g or 3½ cups of cauliflower.
- Grate the cheddar and Gruyere cheeses and crumble the Stilton cheese.
- Bring a 20cm or 8" pan of well-salted water to a boil. I use 1½ teaspoons of salt in a pan this size. Then add the pasta and cook it for 2 minutes less than it says on the packet, this will be around 8-9 minutes depending on the pasta type.
- Strain the milk through a fine mesh sieve into a jug and discard the onion, bay leaf and peppercorns.
- Whilst the pasta is boiling, heat an 18cm or 7" pan over a medium heat, melt the butter, and when the butter has melted, add the flour, then cook for 2-3 minutes, stirring constantly.
- Pour in the milk little by little, stirring continuously to create a smooth white sauce.
- Toss in the three types of cheese, English mustard and the Henderson's relish, and stir until the cheese has melted. Don't expect a silky smooth sauce, Stilton will leave it looking a bit lumpy, but it will be fine! Have a taste here and add salt if necessary, it shouldn't be.
- By now, the pasta should have had its cooking time. Toss in the cauliflower and cook for 90 seconds, then drain and allow it to "steam" dry for 60 seconds.
- Mix the cheese sauce through the cauliflower and pasta, then transfer this mix to a baking dish (25cm by 15cm or 10"x6") and pop it into a hot oven, 200°C or 390°F fan mode or 220°C or 430°F normal mode. Bake until golden and bubbly, this will take around 20-25 minutes.
- Allow the bake to rest for 4-5 minutes before serving.
