Recipe Detail

Preparation 25 mins | Cooking 45 mins | Serves 6

4 thick slices day-old wholegrain bread, crusts removed and
torn into 2-3cm pieces 

2 garlic cloves, crushed

1 tbs chopped thyme

50g butter, melted

1 medium cauliflower, trimmed and cut into medium florets*

1½ cups macaroni pasta

2 cups milk

1 tbs Dijon mustard

2 tbs plain flour

1 cup reduced-fat grated cheddar cheese

½ cup grated parmesan

TIP: *You’ll need about cauliflower florets.

STEP1:    Preheat oven to 180°C fan-forced. Grease a shallow 8-cup ovenproof dish. Combine bread, garlic, thyme and 1 tbs melted butter in a medium bowl. Mix until bread is lightly coated.  Set aside. 

STEP 2:   Bring a large saucepan of salted water to the boil. Add cauliflower and macaroni and cook for 8-10 minutes or until pasta is just tender.
Drain and return to the pan. Set aside.

STEP 3:   Meanwhile, to make cheese sauce, add remaining melted butter and mustard to a medium saucepan over medium heat and heat until foaming. Add flour and cook, stirring with a wooden spoon for 1 minute, until bubbling. Remove from heat and gradually add milk, ¼ cup at a time, stirring continuously. Return to heat and simmer, stirring occasionally, for 8-10 minutes or until thickened. Remove from heat and stir in both cheeses.

STEP 4:   Pour cheese sauce over cauliflower and pasta. Stir to combine. Spoon mixture into prepared dish. Sprinkle top with bread mixture. Bake for 25-30 minutes or until golden. Stand for 5 minutes and serve.