- 300 g large macaroni
- 1 cauliflower head, in rosettes
- 50 g butter
- 50 g(= 1.76 oz) flour
- 600 ml 2% milk
- 125 old cheese, grated
- 2 tomatoes, in slices
Preheat the oven to 200 C. Cook the pasta and the cauliflower in separate bowls, and drain and mix together. Melt the butter in a sauce pan and brown the flour in it. Add the milk, and bring to a boil, stirring until all the flour is dissolved. Add the cheese and stir until melted into a thick sauce.
Put the pasta/cauliflower mixture in a large glass baking tray. Pour the cheese sauce over the top, and lay the sliced tomatoes on top of that. Bake ~25 min. until browned.