Healthier mac & cheese with bacon & broccoli

Prep Time: 10

Cook Time: 25

Total Time: 30

Servings people

Appliance/Function:

Bring a large steamer pot of hot tap water to a boil. Bring a large pot of salted water to a boil. Spray a baking dish with oil spray.

Cut 1 cauliflower into florets and cook in the steamer pot of boiling water for 5-8 minutes until tender. Place the cauliflower in a blender. Reserve the steamer pot with water.

Cook 250 g macaroni pasta in the pot of boiling water according to package directions or until al dente. Drain the pasta and transfer to the prepared baking dish.

Meanwhile, cut 1 broccoli into small florets. Bring the reserved steamer pot of water back to a boil - top up the water if needed. Cook the broccoli for 5-8 minutes or until cooked to your liking.

Trim the fat and roughly chop 250 g bacon. Heat 1 tbsp olive oil in a large frypan on medium high heat and cook the bacon for 3-4 minutes until crispy and brown.

Grate 100 g parmesan. Peel and mince 4 cloves garlic. Juice 1 lemon. Roughly chop 1 bunch parsley. Add half the parmesan cheese, garlic, ¼ cup olive oil, 1 tsp Dijon mustard, and a grind of salt and pepper to the blender with the cooked cauliflower.

Blend to a smooth sauce (this may time a few minutes), scraping down the sides of the bowl as needed. Using 1 cup vegetable stock, slowly add until desired thickness of sauce is achieved (you may not need to add it all). Slowly add the lemon juice to taste.

Preheat the oven on grill function. Add the bacon and broccoli and slowly add the sauce to the baking dish with the pasta until you have a good amount of sauce, toss to coat. Sprinkle the reserved cheese over top then ½ cup panko breadcrumbs. Grill in the oven for 5 minutes or until the cheese is melted and the breadcrumbs are golden.
Tip: If the sauce is too thick, add more of the vegetable stock and toss again to loosen the sauce and make it a bit creamier.

Divide the mac'n'cheese with bacon & broccoli between plates. Serve with tomato sauce on the side.