Ingredients (serves 4)
- 290g (2 cups) dried curly pasta
- 1/2 (about 400g) cauliflower, cut into small florets
- 2 tbs butter
- 250g rindless bacon rashers, finely chopped
- 1/2 brown onion, finely chopped
- 1 garlic clove, crushed
- 1 x 250g pkt cream cheese
- 625ml (2 1/2 cups) milk
- 1 tbs Dijon mustard
- 150g vintage cheddar, coarsely grated
- 2 tbs chopped fresh continental parsley
- Cook the pasta in a large saucepan of salted boiling water for 8 minutes. Add the cauliflower. Cook for 4 minutes or until pasta is al dente and cauliflower is tender. Drain and return to the pan.
- Meanwhile, melt the butter in a saucepan over medium-high heat. Add bacon, onion and garlic and cook, stirring, for 2-3 minutes or until the onion softens. Whisk in cream cheese, milk and mustard. Season with salt and pepper. 3Preheat grill on high. Combine 40g (1/2 cup) cheddar and half the parsley in a bowl. Add bacon mixture, remaining cheddar and remaining parsley to the pasta mixture. Stir to combine. Transfer to a 2.5L (10-cup) capacity baking dish. Top with parsley mixture. Cook under grill for 5 minutes or until cheddar melts. Serve
1 comments:
Hmmm.
Was really tasty
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