Cauliflower and Bacon Mac & Cheese

cauliflower bacon Mac & Cheese.png

Cauliflower and mac & cheese in one dish? You’ll never return to plain mac & cheese again! The bacon is a delicious touch, but can be left out for a vegetarian version. This family-friendly gratin is comforting and filling

Serves: 4; Cooking time: approx. 30 minutes

Ingredients

  • 5 slices cooked bacon, crumbled or diced

  • 300g DiMartino Paccheri pasta (or other dried wide tube-shaped pasta)

  • 3 cups Pinwheel Cauliflower Florets (frozen)

  • 2 Tbsp butter

  • 3 Tbsp all-purpose flour

  • 1.25 cups milk (whole or part-skim)

  • 1 tsp Dijon mustard

  • .5 cup cheddar cheese, grated

  • 1 medium sandwich roll, ground to crumbs in a chopper/food processor

  • salad greens, as a side (optional)




Instructions

  1. Bring a large pan of salted water to a boil. Cook the pasta following package instructions. Add the cauliflower to the pasta pan for the final 6 mins, so that it is just tender, then drain, reserving 2 Tbsp of the cooking water. Preheat your oven broiler.

  2. Melt the butter in a small pan over low heat, then whisk in the flour and continue whisking for a couple of mins. Gradually stir in the milk, whisking between each addition. Bring to a simmer, then cook for a few mins until thickened. Season, add the mustard and half the grated cheese. Stir until the cheese has melted and the sauce is smooth.

  3. Add the pasta and cauliflower back into the large pan along with the reserved cooking water. Mix the cheese sauce into the pasta. Stir in the bacon bits, then transfer the mixture to a baking dish. Mix together the breadcrumbs and remaining cheese, then sprinkle over the pasta. Place under broiler until lightly browned; watch it carefully- it can burn in an instant! Serve with a green side salad, if you like.

recipesAnjali Guptacauliflower, bacon, mac & cheese, pastaComment