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Ingredients

290g (2 cups) dried curly pasta
1/2 (about 400g) cauliflower, cut into small florets
2 tablespoons butter
250g rindless bacon rashers, finely chopped
1/2 brown onion, finely chopped
1 garlic clove, crushed
1 x 250g pkt cream cheese
625ml (2 1/2 cups) milk
1 tablespoon Dijon mustard
150g vintage cheddar, coarsely grated
2 tablespoons chopped fresh continental parsley

Method

Step 1 Cook the pasta in a large saucepan of salted boiling water for 8 minutes. Add the cauliflower. Cook for 4 minutes or until pasta is al dente and cauliflower is tender. Drain and return to the pan.
Step 2 Meanwhile, melt the butter in a saucepan over medium-high heat. Add bacon, onion and garlic and cook, stirring, for 2-3 minutes or until the onion softens. Whisk in cream cheese, milk and mustard. Season with salt and pepper.
Step 3 Preheat grill on high. Combine 40g (1/2 cup) cheddar and half the parsley in a bowl. Add bacon mixture, remaining cheddar and remaining parsley to the pasta mixture. Stir to combine. Transfer to a 2.5L (10-cup) capacity baking dish. Top with parsley mixture. Cook under grill for 5 minutes or until cheddar melts. Serve.

Cauliflower and bacon macaroni cheese

How to make Cauliflower and bacon macaroni cheese

Ingredients

Method