By replacing the traditional white sauce with cauliflower you get a light and healthy version of this classic dish. So good the kids won't even know it is there!
30 Minutes. A classic dish for every dinner table.
200g Australian premium streaky bacon
2 sprigs rosemary
250g elbow pasta
1/2 cup milk
1.5 cups tasty cheese (grated)
1/2 cup panko breadcrumb
Preheat oven & cook cauliflower
Set oven to 200ºC on fan bake. Bring 2 pots of salted water to boil. Cut cauliflower, including stems into small pieces. Boil cauliflower in one pot for 8 minutes until soft. Drain, allow to steam dry for 1 minute then return to pot.
Place pasta in other pot and cook for 10 minutes. Drain and set aside.
Finely slice bacon. Bring a fry pan to high heat with a drizzle of olive oil. Sauté bacon for 5 minutes until crispy. Remove from pan.
Make cauliflower mash
Add a knob of butter, milk, salt and pepper to pot with cauliflower. Mash until smooth. Add cheese and bacon to the pot with the cauliflower. Finely chop leaves of the rosemary and stir into the mash.
Cook mac & cheese
Stir pasta through the mash then transfer to a baking tray. Combine breadcrumbs with some olive oil then sprinkle over the top. Bake in oven on middle rack for 20 minutes. Remove from oven.
Allow mac & cheese to rest for 5 minutes before serving.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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