Loaded Macaroni Cheese
This can be frozen so double up if you need some easy meal solutions
Makes enough for: 2 people
Ingredients
- 150 g cauliflower florets
- 150 g dried macaroni
- olive oil for drizzling
- Salt to season, plus extra for the pasta water
- 100 g bacon pieces
- 30 g butter
- 17 g flour
- 10 mls English mustard powder
- 300 mls milk
- 0.625 mls cayenne pepper
- 100 g mozzarella cheese, grated
- 50 g mature cheddar cheese, grated
- 5 g Parmesan cheese, grated
- 7 sprigs fresh thyme, leaves picked
Method
- Preheat the oven to 200° Celsius
- Bring a large pot of water to the boil and add enough salt so that you can taste it
- Add the cauliflower to the water and cook for 5 minutes
- Remove with a slotted spoon and refresh in ice cold water
- Drain and set aside in a large bowl
- Add the macaroni to the boiling water and cook for 1 minute less than the packet instructions
- Drain and add to the cauliflower, drizzle with olive oil, season with salt and toss gently
- Place the bacon into a cold, large, non stick frying pan and turn on the heat
- Cook the bacon until all the fat has been rendered out and is nice and crispy
- Remove with a slotted spoon and set aside
- Add the butter to the pan and melt
- Add the flour and mustard powder and stir to make a roux
- Cook for one minute then slowly add the milk while whisking
- Continue to cook the béchamel over a low temperature, whisking frequently, until thickened
- Add the cayenne and season with salt to taste
- Place the mozzarella and cheddar into a bowl and mix to combine
- Add half to the béchamel and stir until smooth
- Add the cauliflower, macaroni and bacon and stir until well coated
- Place into a large (or two medium), oven proof dish and add the rest of the cheese
- Scatter the Parmesan and thyme leaves on top
- Place into the oven and bake for 20 minutes
- Remove from the oven and leave to cool for a few minutes before tucking in