Pregnant women should drink more milk to increase their child's IQExpectant mothers who don't get enough iodine risk having children with a low IQ, according to a UK study.
NASA to make 3D printed pizzaForget labouring over meals in the kitchen, a Jetsons-style life with food produced at the press of a button could be on the horizon, thanks to 3D printing.
The Today Show guys tried the world's hottest meat pie, here's what happenedRon Bruns from the Bremen Patisserie in NSW has concocted the world’s hottest pie, which he serves with a legal waiver.
Macaroni and cauliflower cheese bake
- 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
- Preheat oven to hot, 200°C.
- Cook pasta in a large saucepan of boiling, salted water, following packet instructions. Add cauliflower to water halfway through. Drain well and return
- 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.
- 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.
- Place on an oven tray and bake 20-25 minutes until golden. Top with extra thyme leaves to serve.
- For delicious variations, substitute broccoli or trimmed asparagus for cauliflower, and ham or prosciutto for bacon.