Macaroni and cauliflower cheese bake

  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Macaroni and cauliflower cheese bake
  • 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


Macaroni and cauliflower cheese bake
  • 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.

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