Healthy Mac and Cheese

Feeding fussy young eaters is always a challenge and especially feeding them veggies!  In this delicious homemade (no packets here) mac and cheese I’ve added a creamy cauliflower bechamel sauce that lifts it to another level and is so yummy!  Make it fun by changing the macaroni pasta to shells-shaped pasta or spiral-shaped pasta.  Any of these shaped kinds of pasta will soak up the creamy delicious sauce.  Enjoy 🙂



  • 1 cup mixed parmesan and cheddar cheese, grated
  • 500 gms dried pasta ie. macaroni, shells, spirals
  • 1/2 cauliflower, cut into small florets
  • 90 gms butter
  • 100 gms plain flour
  • 2 cups milk
  • Salt and Pepper


  1. Put a pot of water to boil, then add the pasta, stirring often until cooked.
  2. While the pasta is cooking make the sauce.
  3. Chop up the cauliflower and add some water and cover with a plate. Pop this in the microwave for 8 minutes. Alternatively, you can steam the cauliflower in double pot with a steamer basket.
  4. In a medium-sized pot add the butter and flour and stir until a paste forms, then slowly whisk in the milk.
  5. Bring the milk mixture to a boil, then lower the heat to a gentle simmer stirring it until it thickens - approx 8 minutes.
  6. Take the pot off the stove and set aside.
  7. Strain the cauliflower and add it to the milk mixture.
  8. With a handheld stick blender or a potato masher, blend the cauliflower into the sauce until its nice and smooth.
  9. Add the sauce to the strained pasta and stir until combined.
  10. Optional to put this mac and cheese into a baking dish with a sprinkling of parmesan, a little extra butter and cracked pepper. Bake in a hot oven until it browns, approx 10 minutes
  11. Otherwise its ready to serve straightaway. Enjoy!

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