Macaroni & Cauliflower Cheese
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Source & History
This is a recent favourite which I found in the May 2012 issue of
Australian Good Taste. It wasn't even one of their featured recipes - it was part of an ad for
Bega So Light Vintage Cheese. The Dijon mustard really makes this more than the usual macaroni cheese.
Note
- The instructions say to make this in 4 individual dishes but I just whack it into one.
- In my usual fashion, I don't make the white sauce on the stove. I do it in the microwave then add the cheese & chives. See the notes for Basic White Sauce for the microwave method.
- I have made this without the cauliflower when Andrew was eating it - Amy & I like cauliflower! I reckon you could use broccoli instead of the cauliflower (I'll have to try that the next time I make it - Andrew might eat that).
- I tried it with broccoli - Andrew still didn't like it but I did.
- Author
- Aileen Sorohan
- Prep Time
- 15
- Cook Time
- 30
- Serves
- 4
Ingredients
- 250 grams dried macaroni pasta
- 350 grams cauliflower cut into small florets
- 4 slices pancetta coarsely chopped
- 1 tbsp light olive oil
- 1/4 cup flour plain
- 2 tsp Dijon mustard
- 2 cups skim milk
- 1 1/2 cups light cheddar cheese coarsely grated
- 1/4 cup fresh chives chopped
Instructions
- Preheat oven to 200° C. Cook pasta in a large saucepan of boiling water until al dente, adding the cauliflower in the last 2 minutes of cooking. Drain & return the pasta mixture to the saucepan
- Meanwhile, heat a non-stick frypan over medium heat. Cook the pancetta, stirring, for 2-3 minutes or until crisp. Transfer to a plate.
- Add oil & flour to the pan and cook, stirring for 1-2 minutes or until mixture bubbles and becomes slightly grainy. Stir in the mustard. Remove from heat. Whisk in the milk until well combined.
- Place the pan over medium heat and cook, stirring, for 5 minutes or until sauce thickens. Remove from heat. Stir in 1 cup of the cheese and the chives.
- Stir the cheese sauce and pancetta into the pasta mixture. Divide among four 1 1/2-cup capacity oven-proof dishes. Sprinkle with remaining cheese. Place the dishes on a baking tray. Bake for 10 minutes or until golden brown.
