Cauliflower and Bacon Macaroni Cheese

    35 minutes

    Smooth cream cheese and sharp cheddar give Monday's macaroni bake a double dose of flavour.


    3 people made this

    Serves: 4 

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

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    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.
    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.
    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.


    Store, covered, in the fridge. Preheat oven to 180C. Bake for 30 minutes or until heated through and cheddar melts. On the side, try a rocket and tomato salad with balsamic vinegar dressing. Variation: For Macaroni bake with broccoli and blue cheese, omit the bacon. Replace the cauliflower with broccoli. Replace the cheddar with blue cheese.

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