Mac and cheese with crispy bacon bits

This version of mac and cheese involves two ovenproof dishes – one uses pasta for the kids, the other uses cauliflower for the grown-ups.

INGREDIENTS

200g macaroni, shells or penne

50g unsalted butter, plus extra for topping

50g plain flour

750ml milk

125g cheddar, grated

250g bacon, finely chopped and cooked until golden and crisp

60g panko crumbs

INGREDIENTS FOR ADULTS

1/2 cauliflower, cut into florets and steamed until tender

1 teaspoon cayenne pepper

1 teaspoon dijon mustard

METHOD

Preheat the oven to 180°C.

Cook the pasta according to the packet instructions, then drain.

Meanwhile, melt the butter in a saucepan over a medium heat. Add the flour and stir continuously for about 1 minute. Add the milk a little at a time, stirring constantly, until you have a white sauce. Add the cheese and continue to stir quickly until the cheese has melted, about 1 minute. Keep the sauce warm.

DISH ONE

Put the cooked pasta in one baking dish and pour over half the cheesy sauce. Sprinkle with half of each of the bacon and breadcrumbs, and dot with little knobs of butter. Bake for 20 minutes, or until golden and bubbly.

DISH TWO

Add the cauliflower to the other baking dish. Add the cayenne pepper and mustard to the remaining cheese sauce then pour it over the cauliflower. Sprinkle with the remaining bacon and breadcrumbs, and place little knobs of butter on top. Bake for 20 minutes, or until golden and bubbly.

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