- 150g Macaroni or tubular pasta shapes
- 500g Cauliflower, broken into florets
- 500ml Milk
- 40g Butter
- 50g Plain flour
- 150g Parmigiano Reggiano, finely grated
- 2 tsp. Wholegrain mustard
- 3 tbsp. Dried breadcrumbs (e.g. Panko)
- A few cherry tomatoes, halved
- 8 Slices pancetta
- Salt and freshly ground black pepper
- Flat leaf parsley, to garnish
Parmigiano Reggiano Mac & Cheese
Parmigiano Reggiano Mac & Cheese
45 min
Ingredients
Method
Put the pasta into a large saucepan with the cauliflower and cook in gently boiling salted water for 10-12 minutes, until the pasta is tender.
Meanwhile, put the milk, butter and flour into a large saucepan (preferably non-stick) and bring to the boil, stirring constantly with a whisk to give a smooth sauce.
Remove from the heat and stir in about three-quarters of the Parmigiano Reggiano and mustard. Avoid doing this over the heat, as it could make the sauce stringy. Season to taste with salt and pepper.
Preheat the grill and warm a large heatproof serving dish underneath it for a couple of minutes.
Drain the pasta and cauliflower very thoroughly, then tip it into the warm serving dish. Pour the sauce over the top, mixing it in gently. Scatter the breadcrumbs and reserved cheese over the top.
Dot the halved cherry tomatoes over the surface and arrange the pancetta slices on top.
Grill for 6-8 minutes until the pancetta is crispy and the surface is golden brown and bubbling. Serve, garnished with chopped flat leaf parsley.
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