Name: Macaroni and cauliflower cheese bake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 250 gram macaroni; 500 gram (1/2 head), cauliflower cut into florets; 60 gram chopped butter; 1 onion, small, finely chopped; 1/3 cup plain flour; 3 cup milk; 2 cup parmesan, finely grated; 2 tablespoon dijon mustard; 2 teaspoon thyme leaves, plus extra to serve; 4 rashers, chopped rindless bacon; 220 gram bocconcini, torn

Ingredients

250 gram macaroni

500 gram (1/2 head), cauliflower cut into florets

60 gram chopped butter

1 onion, small, finely chopped

1/3 cup plain flour

3 cup milk

2 cup parmesan, finely grated

2 tablespoon dijon mustard

2 teaspoon thyme leaves, plus extra to serve

4 rashers, chopped rindless bacon

220 gram bocconcini, torn

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 1 1/2 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 oven proof dish or oven proof 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.

Women's Weekly Food