Tasty and nutritious, and a little bit fun, these Cauliflower Mac & Cheese Cupcakes are one to make together
Lord knows the holidays can be long and if you’re juggling work too, then they can feel even longer. Cooking with the kids can be one way to have some fun, while getting a job done. (To those of you developing hives at the thought, relax…). Why not try this Cruela de Vil Cauliflower Mac & Cheese Cupcakes recipe from cooking kit company, Gousto.
Ingredients (Makes 14-16)
200g Macaroni
1 Small Cauliflower (500g -600g)
125g Mozzarella ball
60g Italian Hard cheese
30g Butter
30g Plain Flour
300ml Milk
40g Black Olives
Method (45 mins)
Step 1: Preheat the oven to 200°C. Boil a kettle and chop the cauliflower into small bite-sized pieces
Step 2: Cook the macaroni in a pot of boiling, salted water for 10-12 minutes, or until cooked with a slight bite. Add the cauliflower halfway through, then drain the water and reserve the pan
Step 3: Grate the Italian hard cheese. Drain the mozzarella, then pat it dry and rip it into small chunks
Step 4: Return the pan to a medium heat and add 30g butter when it’s hot. Once melted, add 30g flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms — this is your roux. Gradually whisk 300ml milk into the roux and cook for 5 min or until a smooth, thick sauce remains — this is your béchamel sauce
Step 5: Once thickened, add the grated hard cheese, mozzarella and macaroni cauliflower, then stir until combined. Season with a generous pinch of salt and pepper
Step 6: Place spoonfuls of the mixture into mini muffin tins and top each one with a few sliced olives. Bake in the oven for 10–15 minutes or until lightly browned. Leave to cool in the tin before serving.
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