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Macaroni and cauliflower cheese bake

  • 0:15 Prep
  • 0:25 Cook
  • 6 Servings


  • 300g macaroni
  • 60g butter, chopped
  • 1 small onion, finely chopped
  • 50g ( 1/3 cup) plain flour
  • 750ml (3 cups) milk
  • 1 tablespoon Dijon mustard
  • 180g (2 1/4 cups) finely grated parmesan
  • 500g (about 1/2 head) cauliflower, cut into florets
  • 1/4 cup chopped flat-leaf parsley
  • 6 slices prosciutto, torn
  • 220g tub bocconcini, torn


  • 1
    Preheat oven to 200°C. Cook pasta in a large saucepan of boiling salted water for 1 1/2 minutes less than the cooking time given on the packet; it should be firmer than al dente. Drain well and return to the saucepan.
  • 2
    Meanwhile, melt butter in a separate saucepan over medium heat. Add onion and cook, stirring frequently, for 8 minutes or until soft. Add flour and cook, stirring, for 1 minute or until grainy. Remove pan from heat and gradually whisk in milk until combined. Return pan to medium heat and whisk continuously until mixture boils and thickens. Turn off heat and stir in mustard and three-quarters of the parmesan. Season with salt and pepper.
  • 3
    Add cauliflower and parsley to pasta, pour over the cheese sauce and stir to combine. Spoon into a 2.25L (9-cup) ovenproof dish or divide among 6 x 375ml (1 1/2-cup) ovenproof dishes. Top with prosciutto and bocconcini, then scatter over remaining parmesan.
  • 4
    Place on an oven tray or 2 trays for 6 dishes and bake for 15 minutes, swapping trays halfway if using 2 trays, or until tops are golden. Serve.

Source: taste.com.au


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