Cauliflower and pancetta macaroni cheese

serves 4 | prepare 15 mins | cook 70 Mins | Oven 200˚C

1 cauliflower, cut into florets • 150g macaroni • 150g diced pancetta • 3 tbsp unsalted butter • 4 tbsp plain flour • 600ml whole milk • 1 bay leaf • 50g parmigiano reggiano, grated • 100g mature cheddar, grated • ¼ fresh nutmeg, grated • 1 tbsp dijon mustard • good pinch cayenne pepper • 75ml double cream

step 1

Cook the cauliflower in boiling, salted water for 6-8 minutes, until tender. Scoop it out and drain with slotted spoon; set aside. Put the macaroni in the same water; and cook until just al dente. Drain and set aside.

step 2

Fry the pancetta for about 8 minutes, until crispy. Remove and add to the cauliflower and pasta. Melt butter in the pan; add the flour. Stir for 2 minutes, until it starts to bubble. Gradually whisk in the milk until it forms a smooth sauce. Add the bay leaf; simmer over the lowest heat for 10 minutes, stirring until thick and smooth.

step 3

Mix together cheeses and stir all but a couple of handfuls into sauce. Add nutmeg, then add mustard, cayenne pepper and cream; season generously. Stir in cooked ingredients. Pile into a gratin dish (about 1.5-2 litres in volume) and scatter with the reserved cheese. Bake for 20–25 minutes, or until bubbling and golden.

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