- 10 minutes
- 15 minutes
|2 cups dried macaroni pasta|
|2 cups cauliflower, cut into small florets|
|2 tablespoons extra virgin olive oil|
|2 tablespoons Liddells Lactose Free Cream Cheese|
|3 tablespoons plain wholemeal flour|
|2 cups Liddells Lactose Free Full Cream Milk|
|250 g Liddells Lactose Free Shredded Cheese|
|1 cup frozen mixed peas and corn|
|2 tablespoons Dijon mustard|
|¼ cup wholemeal breadcrumbs|
|Salt and pepper, to taste|
Bring a large pot of salted water to the boil, following the packet instructions cook the pasta to al dente, add the cauliflower for the last 4 minutes of the cooking time and the frozen peas and corn for the last 2 minutes. Drain and set aside.
Meanwhile, heat olive oil in a small saucepan over a low heat, add cream cheese and stir constantly until melted. Add flour and cook, stirring constantly for 1–2 minutes. Gradually stir in milk and whisk constantly for 4–5 minutes, until sauce is thick and smooth.
Stir in half the cheese and Dijon mustard. Season with salt and pepper to taste.
Add pasta, cauliflower, peas and corn to the sauce and stir well to combine. Place pasta into an oven-proof dish. Combine the breadcrumbs and remaining cheese in a bowl. Scatter over the dish. Grill until top is golden and crisp, serve immediately.