Macaroni and cauliflower cheese bake

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 to saucepan.

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.

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.

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