Who doesn’t love a good mac and cheese? And if you’ve ever had Pret’s Kale and Cauliflower Mac & Cheese, you know it’s not just any mac and cheese. It’s creamy, cheesy, and has just the right amount of veggie goodness to make you feel a tiny bit healthy. So if you’re craving that cozy Pret vibe at home, here’s how to whip up your own version!
Tips for Great Mac & Cheese:
My version of the Pret Kale and Cauliflower Mac and cheese is rich and creamy with the perfect blend of cheddar, mozzarella, and Red Leicester.
Honestly it is really up to you what kinds of cheese you want to put in the sauce. They all work really well but as a general rule you want to use varieties of cheese that melt well such as mozzarella and cheddar. I love the colour of Red Leicester and so it was a must for me. Parmesan works really well too, so go wild! Just remember:
- Avoid Pre-Shredded Cheese: Freshly grated cheese melts smoother because it doesn’t have anti-caking agents.
- Layer Your Cheeses: Start with a good melting base (cheddar or mozzarella), add something for flavor depth (like Gruyère, Parmesan or Red Leicester), and finish with a generous amount of cheese on top for a crispy, bubbly crust.
- Thinning out the sauce: once you’ve added all the cheese you may find that your sauce has become a little thick, don’t be afraid to add one xtra milk to thin out the sauce to achiever your desired consistency.
- Experiment with these cheeses and combos to find your ideal mac and cheese!
Ingredients for Pret’s Kale and Cauliflower Mac and Cheese
- 250g mature cheddar, grated
- 200g mozzarella, grated
- 100g Red Leicester, grated
- 500g pasta (spiral or macaroni)
- 1 head of cauliflower
- 75g flour
- 75g butter
- 700-800ml milk
- 200g fresh kale, roughly chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp paprika
- 1 tsp dried oregano
- Dried parsley, optional for garnish
Instructions
- Prep the Cheese:
- Grate all your cheese and set aside.
- Cook the Pasta and Cauliflower:
- Bring a large pot of salted water to a boil. Add the pasta and cauliflower and cook according to package instructions.
- Drain the pasta and cauliflower together, then set aside.
- Make the Cheese Sauce:
- In a large saucepan, melt the butter over medium heat. Once melted, add the flour, whisking constantly until a paste forms and the mixture is smooth.
- Gradually whisk in about ¾ of the milk. Continue whisking until the sauce thickens; you may not need all the milk, but keep a splash or two aside to adjust consistency later if needed.
- Add in the grated cheddar, mozzarella, and Red Leicester cheese gradually, stirring after each addition until fully melted. Set aside a handful and a half of each cheese for topping.
- Stir in the garlic powder, onion powder, black pepper, salt, paprika, and oregano. Taste and adjust seasoning if necessary. Turn off the heat once combined.
- Combine the Pasta, Cauliflower, Kale and Cheese sauce and Bake:
- Preheat your oven to 200°C (with the grill setting on, if available).
- Pour the cooked pasta, cauliflower and raw kale into the dish in which you made the sauce and stir well to combine.
- Transfer to an oven proof baking dish
- Top with the reserved grated cheese for a golden, crispy topping.
- Bake for 20-30 minutes, or until the top is bubbling and golden brown. Check halfway through to ensure even cooking.
- Garnish and Serve:
- Remove from the oven, sprinkle with dried parsley if desired, and let it rest for a couple of minutes before serving.
Pret’s Kale and Cauli Mac and Cheese
Ingredients
- 250 g mature cheddar grated
- 200 g mozzarella grated
- 100 g Red Leicester grated
- 500 g pasta spiral or macaroni
- 1 head of cauliflower
Cheese Sauce
- 75 g flour
- 75 g butter
- 700-800 ml milk
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp paprika
To mix into the pasta
- 200 g fresh kale roughly chopped
- 1 tsp dried oregano
- Dried parsley optional for garnish
- chilli oil optional
Instructions
Prep the Cheese:
- Grate all your cheese and set aside.
Cook the Pasta and Cauliflower:
- Bring a large pot of salted water to a boil. Add the pasta and cauliflower and cook according to package instructions.
- Drain the pasta and cauliflower together, then set aside.
Make the Cheese Sauce:
- In a large saucepan, melt the butter over medium heat. Once melted, add the flour, whisking constantly until a paste forms and the mixture is smooth.
- Gradually whisk in about ¾ of the milk. Continue whisking until the sauce thickens; you may not need all the milk, but keep a splash or two aside to adjust consistency later if needed.
- Add in the grated cheddar, mozzarella, and Red Leicester cheese gradually, stirring after each addition until fully melted. Set aside a handful and a half of each cheese for topping.
- Stir in the garlic powder, onion powder, black pepper, salt, paprika, and oregano. Taste and adjust seasoning if necessary. Turn off the heat once combined.
Combine the Pasta, Cauliflower, Kale and Cheese sauce and Bake:
- Preheat your oven to 200°C (with the grill setting on, if available).
- Pour the cooked pasta, cauliflower and raw kale into the dish in which you made the sauce and stir well to combine.
- Transfer to an oven proof baking dish
- Top with the reserved grated cheese for a golden, crispy topping.
Bake for 20-30 minutes, or until the top is bubbling and golden brown. Check halfway through to ensure even cooking.
Garnish and Serve:
- Remove from the oven, sprinkle with dried parsley if desired, and let it rest for a couple of minutes before serving.
Now that’s enough from me, it’s time to get onto the recipe! Don’t forget to check out the recipes below for some more incredible pasta inspo!
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