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Macaroni and cauliflower cheese bake
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Serving size:
Serves 6
Cooking time:
Less than 60 minutes
Course:
Lunch
,
Main
Favourite flavours:
Easy recipes
,
Pasta
See more recipes in this Week's Woman's Day.
INGREDIENTS
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
METHOD
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 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.
TOP TIP
For delicious variations, substitute broccoli or trimmed asparagus for cauliflower, and ham or prosciutto for bacon.
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User comments
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had this last night with invited guests, adults loved this but children were not keen due to it having the cauliflower in it, it looked just like the photo, very enticing and tasty.will make again,
i found it very tasty and simple to make my husband tried it and siad he would have it again
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