You can't go wrong with a classic mac and cheese recipe. Try Warren's modern twist on this family favourite.


  • 250g dried macaroni pasta

  • 1 small head cauliflower, cut into small florets (750g florets)

  • 1/4 cup extra virgin olive oil

  • 8 rashers streaky smoked bacon, chopped

  • 4 sage leaves, chopped

  • 2 tbsp plain flour

  • 2 garlic cloves, crushed

  • 500ml (2 cups) full cream milk

  • ½ cup pure (thin) cream

  • 75g parmesan, finely grated, plus 2 tbsp extra for crumb

  • 200g mozarella, coarsely grated

  • 75g fresh breadcrumbs

  • Microherbs to serve (optional)


  • 1.

    Preheat oven to 180 fan forced. Cook the pasta in a saucepan of boiling salted water, adding the cauliflower for the last 4 minutes of cooking time, until al dente. Drain and transfer to a large bowl.

  • 2.

    Place bacon in a cold saucepan with 1 tbs oil then place over medium heat.

  • 3.

    Once the bacon begins to sizzle, cook for 3-4 minutes until very crisp and fat has rendered.

  • 4.

    Remove the bacon with a slotted spoon and set aside, leave the fat in the pan. Add the flour, sage and garlic. Cook, stirring, for 1-2 minutes or until mixture bubbles.

  • 5.

    Gradually stir in the milk, whisking constantly until smooth.

  • 6.

    Bring to the boil, stirring constantly. Reduce heat to low. Cook, stirring constantly, for 4-5 minutes or until the sauce thickens.

  • 7.

    Stir in parmesan, reserving 1/3 cup . Stir in the mozzarella and cream. Season with pepper.

  • 8.

    Stir sauce through pasta mixture with half the bacon and half the sage. Pour into a 1.75L ovenproof dish. 

  • 9.

    Combine the breadcrumbs with remaining 2 tbs oil and reserved parmesan in a bowl. Scatter over the dish. Bake for 15-20 minutes or until top is golden and crisp.

  • 10.

    Garnish with reserved bacon pieces and microherbs.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1238kj
  • Fat Total 82g
  • Saturated Fat 37g
  • Protein 45g
  • Carbohydrate 78g
  • Sugar 13g
  • Sodium 1292mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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