Macaroni and Cheese Recipe

Ingredients

• 80 g dried macaroni or gluten-free pasta
• 200 g cauliflower, cut into small florets
• 1½ cups (375 ml) skim milk
• 1½ Tbsp plain flour or gluten-free plain flour
• 100 g Pantalica Smooth Light Ricotta
• Pinch ground smoky paprika
• 1 tsp Dijon mustard or gluten-free mustard
• Freshly ground black pepper, to season
• ½ cup (40 g) low-fat grated cheese
• 1 slice (40 g) sourdough bread or gluten-free bread, processed into crumbs

• 50 g snow pea sprouts, trimmed
• 1 Lebanese cucumber, peeled into ribbons
• 1 cup (25 g) rocket leaves
• 1 iceberg lettuce leaf, torn into pieces
• 1 small red capsicum, cut into short, thin strips

1. Bring a medium saucepan of water to the boil. Add pasta and cook for 6 minutes. Add cauliflower and cook for a further 4-6 minutes or until cauliflower is very tender and pasta is al dente. Drain well.
2. Using a slotted spoon, transfer cauliflower to a small food processor. Add 60 ml (¼ cup) of the milk and process until smooth. Set aside.
3. Preheat oven to 190°C (fan-forced). Put 2 x 375 ml (1½ cup) ovenproof dishes on an oven tray. Put flour in a small saucepan and whisk in remaining milk. Cook over a medium heat, stirring, until mixture thickens and comes to a simmer. Cook, stirring, for 1 minute. Add ricotta, paprika and mustard. Season with pepper and whisk well to combine. Stir in half the cheese.
4. Add pasta and cauliflower puree to white sauce. Mix until well combined. Divide mixture between dishes. Combine breadcrumbs and remaining cheese in a small bowl. Sprinkle evenly over pasta mixture. Bake for 12-15 minutes or until golden brown.
5. Meanwhile, to make the salad, put all the ingredients in a medium bowl. Toss to combine.
6. Serve salad with macaroni and cheese.