Tender macaroni and soft ham coated in a creamy cauliflower and cheese sauce, perfect for kids.
Ingredients
- 320 g elbow macaroni
- 200 g diced cooked ham
- 500 g cauliflower
- 1 piece red onion
- 1 clove garlic clove
- 250 ml vegetable broth
- 100 ml whole milk
- 50 g grated Emmental
- 2 tbsp olive oil
- 10 g unsalted butter
- to taste salt
Method
- Bring a large pot of salted water to a boil. Cook the macaroni al dente according to the package directions. Drain and reserve a cup of the pasta cooking water.
- Meanwhile, wash the cauliflower and break it into small florets. Peel the red onion and garlic.
- In a large skillet or pot, heat the olive oil over medium heat. Add the finely minced red onion and crushed garlic. Sauté for 2-3 minutes without browning.
- Add the cauliflower florets and vegetable broth. Cover and cook over medium heat for 10-12 minutes, until the cauliflower is tender.
- Remove from the heat. Add the milk and grated Emmental. Blend with an immersion blender until a smooth and creamy sauce forms. Season lightly with salt. Taste and adjust.
- Dice the ham (if not already diced). In the same skillet, heat the butter and sauté the diced ham for 2 minutes to warm it through.
- Add the cooked macaroni and the cauliflower sauce to the skillet with the ham. Gently toss to combine. If the sauce is too thick, add a little of the reserved cooking water to thin it.
- Serve immediately, optionally sprinkled with a little extra cheese.
Nutrition
Per serving
- Energy
- 506 kcal
- Protein
- 27.03 g
- Carbohydrate
- 65.54 g
- Fat
- 16.37 g
- Fibre
- 4.01 g
- Calcium
- 184.25 mg
- Iron
- 0.82 mg
- Magnesium
- 39.28 mg