Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 3 rashers shortcut bacon, chopped
- 1 garlic clove, crushed
- 40g butter
- 2 tablespoons plain flour
- 2 cups milk
- 1/2 cup grated tasty cheese
- 250g dried macaroni
- 400g cauliflower, cut into small florets
- 1 cup grated mozzarella
Method
1. Preheat oven to 220°C/200°C fan-forced. Lightly grease an 8 cup-capacity baking dish.
2. Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.
3. Melt butter in a saucepan over medium heat for 2 minutes or until foaming. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Remove from heat. Add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Stir in tasty cheese.
4. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, adding cauliflower in the last 5 minutes of cooking. Drain. Place in a bowl.
5. Add onion mixture and sauce to pasta. Stir to combine. Spoon into prepared dish. Sprinkle with mozzarella. Bake for 20 minutes or until golden. Stand for 5 minutes. Serve.
