Oven Baked Sausage & Cauliflower Mac 'N' Cheese

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid over a medium-high heat

Add your sausage meat (remove the paper if required!) and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Boil a kettle

Cut your cauliflower into small florets

Grate your cheddar cheese finely

Mix 3/4 of the grated cheddar (reserve the rest for a topping!) with your cornflour – this is your floured cheese

Once the sausage meat is beginning to brown, add 400ml [550ml] [750ml] boiled water to the pot with your chicken stock mix and wholegrain mustard

Add the cauliflower florets and macaroni and stir it all together

Bring to the boil over a high heat, season with a pinch of pepper and give everything a good mix up

Cover with the lid and put the dish in the oven for 15-20 min or until the pasta and cauliflower are tender and the meat is cooked through (no pink meat!)

Wash your salad, then pat dry with kitchen paper

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the macaroni and cauliflower are tender, remove the dish from the oven and add the floured cheese with 80ml [120ml] [160ml] milk and your soft cheese and give it a good mix up until well combined

Top with the remaining cheese (don't mix!) and a grind of pepper and return the dish to the oven, uncovered, for a final 3-4 min or until the sauce is thickened and the cheese has melted – this is your oven baked sausage & cauliflower mac 'n' cheese