You can't go wrong with a classic mac and cheese recipe. Try Warren's modern twist on this family favourite.
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.
Place bacon in a cold saucepan with 1 tbs oil then place over medium heat.
Once the bacon begins to sizzle, cook for 3-4 minutes until very crisp and fat has rendered.
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.
Gradually stir in the milk, whisking constantly until smooth.
Bring to the boil, stirring constantly. Reduce heat to low. Cook, stirring constantly, for 4-5 minutes or until the sauce thickens.
Stir in parmesan, reserving 1/3 cup . Stir in the mozzarella and cream. Season with pepper.
Stir sauce through pasta mixture with half the bacon and half the sage. Pour into a 1.75L ovenproof dish.
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.
Garnish with reserved bacon pieces and microherbs.
Nutritional analysis per serving (4 servings)
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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