275g macaroni
500g cauliflower, cut into small florets
60g butter
40g plain flour
625ml milk
60g Cheddar, grated
2tsp fresh thyme leaves
Salt and freshly ground black pepper
100g ham, chopped
2 spring onions, chopped, plus extra to garnish
35g fresh breadcrumbs
1 red chilli, deseeded and finely chopped (optional)
1 Preheat the oven to 200°C (fan 180°C, gas 6). Place a 2ltr ovenproof dish on a baking tray.
2 Cook the macaroni according to the pack instructions, adding the cauliflower for the final 4min of cooking time. Drain, return to the pan and set aside.
3 Melt the butter in a saucepan over a high heat. Add the flour and cook, stirring, for 1min. Remove the pan from the heat and gradually beat in the milk to make a smooth sauce. Return to the heat and bring
to the boil, stirring constantly. Simmer for 3min, then stir in the Cheddar and thyme. Season with salt and pepper.
4 Stir the cheese sauce, ham and spring onion into the macaroni mixture, then transfer to the prepared ovenproof dish.
5 Scatter over the breadcrumbs and chilli. Bake for 15-20min, until golden and bubbling. Serve garnished with the extra spring onion.
Cauliflower is rich in antioxidants and a source of choline, which is good for memory.