Macaroni and Cauliflower Cheese Bake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Sourced from the recipe section of a friends Woman's Day Magazine. I have a hankering for anything with cauliflower lately. You could substitute other vegetables if cauliflower is not your thing. Ingredients:
250 g macaroni |
500 g cauliflower, cut into florets |
60 g butter |
1 onion, finely chopped |
1/3 cup plain flour |
3 cups milk |
2 cups parmesan cheese, finely grated |
2 teaspoons dijon mustard |
1 teaspoon dried thyme leaves |
4 slices rindless bacon, chopped |
220 g bocconcini, torn |
Directions:
1. Preheat oven to 200C/ 390°F Cook pasta in large saucepan of boiling salted water following packet directions. Add cauliflower half way through cooking time. Drain well and return to pan.
2. In separate pan, melt butter on medium heat, saute onion 3-4 minutes until tender, add flour and cook stirring for one minute. Remove pan from heat and gradually add milk and thyme and whisk until combined. Return pan to medium heat, stirring constantly until mixture boils and thickens. Remove from heat, stir in 1 1/2 cups of parmesan and the mustard. Season to taste.
3. Add cheese sauce to pasta mixture, stirring to combine. Transfer to shallow oven proof dish. Top with bacon, bocconcini and remaining parmesan. Bake for 25-30 minutes.
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