CAULIFLOWER MAC & CHEESE BAKE

SERVES 6 PREP 20 MINS COOK 45 MINS PER SERVE 3259kj COST $$$

300g macaroni ½ cauliflower, cut into florets 2 tbsp extra-virgin olive oil 2 rindless bacon rashers, finely chopped 1 cup fresh breadcrumbs 1 onion, finely chopped 2 garlic cloves, crushed 250g frozen spinach, thawed, excess moisture squeezed 1 cup grated tasty cheese 1 tbsp thyme leaves steamed beans, to serve CHEESE SAUCE 60g butter, chopped ¼ cup plain flour 2 cups milk 300ml tub thickened cream 1 cup finely grated parmesan ¼ tsp ground nutmeg 1 Preheat oven to moderate, 180°C. Lightly grease a 3-litre baking dish. 2 In a large saucepan of boiling, salted water, cook macaroni following packet instructions. Add cauliflower final 3 mins. Drain. 3 Meanwhile, in a large deep frying pan, heat half oil on high. Saute bacon 2-3 mins until golden. Add breadcrumbs and cook 2-3 mins, stirring, until golden and toasted. Remove from pan. 4 In frying pan, heat remaining oil on medium. Saute onion and garlic 4-5 mins until softened. Add spinach and cook 1 min. 5 CHEESE SAUCE In a medium saucepan, melt butter on high. Add flour and cook, stirring, 1 min. Remove from heat. Gradually whisk in milk and cream. Return to heat and cook, stirring, until mixture boils and thickens. Simmer 3 mins. Stir in parmesan and nutmeg. Season. 6 Toss drained macaroni, spinach and sauce mixture in dish. Sprinkle with tasty cheese, then breadcrumb mixture and thyme. 7 Bake 15-20 mins until golden and bubbling. Serve with steamed green beans.