Who doesn’t like macaroni cheese? Here, this perennial favourite becomes a one-pot meal, complete with plenty of cauliflower, streaky bacon and a crusty cheesy topping, thanks to the ideal melting qualities of Perfect Italiano Perfect Bakes blend. It’s beyond delicious.
- 1 small cauliflower, cut into 1.5 cm pieces
- 200 g rindless streaky bacon, cut into 1.5 cm pieces
- 2½ tbsp olive oil
- 50 g butter
- 50 g plain flour
- 875 ml (3 ½ cups) milk, heated
- 300 g macaroni
- 250 g (2 cups) Perfect Italiano Perfect Bakes blend
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 220˚C.
Place the cauliflower and bacon in a large pan, 35 cm wide by 10 cm deep, and drizzle with olive oil.
Bake, stirring occasionally, for 35 minutes or until golden and cooked through.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and stir until a thick, smooth paste forms.
Add the milk, a cup or so at time, stirring constantly with a whisk to prevent lumps forming and allowing the mixture to come back to a simmer before adding any more milk.
While you make the sauce, bring a large saucepan of salted water to the boil. Add the macaroni and cook for 10 minutes, or according to packet directions, until al dente. Drain well.
Set the oven grill to high.
Stir the macaroni into the cauliflower mixture, then stir in the sauce. Season with salt and pepper to taste, then scatter the Perfect Italiano Perfect Bakes evenly over the top.
Place the pan under the grill for 5 minutes or until the cheese is bubbling and starting to turn golden.
Allow to cool for 5 minutes before serving.
Get more recipes from Perfect Italiano for midweek dinner inspiration.