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Macaroni and cauliflower cheese bake

Macaroni and cauliflower cheese bake

Ingredients

  • macaroni, 250g
  • cauliflower, 500g (½ head),
  • cut into florets
  • butter, 60g, chopped
  • onion, 1 small, finely chopped
  • plain flour, 1/3 cup
  • milk, 3 cups
  • parmesan, finely grated, 2 cups
  • Dijon mustard, 2 teaspoons
  • thyme leaves, 2 teaspoons, plus extra to serve
  • rindless bacon, 4 rashers, chopped
  • bocconcini, 220g tub, torn

Preparation method

  1. Preheat oven to hot, 200°C.

  2. Cook pasta in a large saucepan of boiling, salted water, following packet instructions. Add cauliflower to water halfway through. Drain well and return
    to saucepan.

  3. Meanwhile, melt butter in a second saucepan on medium heat. Saute onion 3-4 minutes, until tender. Add flour and cook, stirring, 1 minute. Remove pan from heat and gradually whisk in milk until combined. Return pan to medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in 1½ cups parmesan and mustard. Season to taste.

  4. Add cheese sauce and thyme to pasta mixture, stirring to combine. Spoon into a shallow 9-cup ovenproof dish or divide among six 1½-cup ovenproof dishes. Top with bacon and bocconcini, then scatter extra parmesan over.

  5. Place on an oven tray and bake 20-25 minutes until golden. Top with extra thyme leaves to serve.


TOP TIP
  • For delicious variations, substitute broccoli or trimmed asparagus for cauliflower, and ham or prosciutto for bacon.

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