Combining mac&cheese and cauliflower cheese, this makes best of both worlds, especially with the added bacon. What more could you want? This makes a generous 1 person portion. If you don’t like Gorgonzola, leave it off.
- 1 tsp butted
- 1 tsp flour
- 150ml milk
- pinch nutmeg
- 50gr grated cheese
- 50gr elbow macaroni
- 100gr streaky bacon cubes
- 1/4th cauliflower
- 2 tbs grated cheese
- 2 tbs Gorgonzola
Serves 1 as part of the Budget Challenge
Melt the butter in a thick bottomed saucepan. When melted, add the flour and stir with a silicon spatula. I know, this must sound strange, but it works really well as the butter and flour will form a dough, and until the sauce has been thinned down enough, a whisk would create lumps much more easily.
Cook the ball of dough for a minute or so, until the dough is somewhat drier. Then add a little bit of milk. Combine the milk and dough with use of the spatula, until homogenous. The paste will form back into a dough quickly, but keep adding small amounts of milk while stirring with the spatula. Eventually the dough will turn into a very thick sauce. Now you can start adding larger amounts of the milk, and you can stir with a whisk instead. Add all the milk and stir in the nutmeg.
Leave the sauce to simmer for 10-15 minutes while stirring occasionally, in order to cook the flour inside the sauce well. Add the grated cheese.
Cut the cauliflower into florets and the stem into 1cm pieces. Cook or steam them until softened but not cooked to mush. Meanwhile, cook the macaroni al dente according to packet instructions.
Bake the bacon in a large frying pan. When they are nicely browned, add the sauce to the frying pan. Season to taste with pepper and salt if required – the bacon packs quite some salt as well. Stir in the drained macaroni and cauliflower. Spread the contents out in a ovenproof dish, then top with the cheeses.
Bake for 20 minutes on 200°C, or until the top had nicely browned and the sauce is bubbling away.