Creamy mac and cheese with cauliflower florets

Name: creamy mac and cheese with cauliflower florets
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 300 g Macaroni; 800 g cool fresh flaked meal bag of 400 g; 200 g low fat smoked bacon strips; 2 onion; 30 g unsalted butter or margarine; 30 g wheat flour; 300 ml semi skimmed milk; 1 tl dried nutmeg; 1 mespoint salt; 175 g grated Gouda aged cheese 48; 3,5 el Japanese breadcrumbs

Mac and cheese from the oven with cauliflower florets and nutmeg.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 200 ° C.
Bring a large pot of water to the boil and cook the macaroni with a little salt in 10 minutes.
Divide the cauliflower into smaller florets and add the last 3 minutes of the cooking time to the pasta.
In the meantime, heat a frying pan without oil or butter and fry the bacon strips for 3 min. On medium heat. Meanwhile, clean the onions and cut finely.
Add to the bacon and cook for 2 minutes. Remove the bacon and onion from the pan and drain on kitchen paper.
Melt the butter in a saucepan and add the flour. Bake for 3 minutes while stirring until the mixture starts to color light brown (roux).
Add the milk, bring to the boil and boil for 3 minutes to a thick sauce. Add the nutmeg, pepper and the salt.
Drain the pasta and cauliflower. Spoon with the bacon, the sauce and the cheese. Distribute over the baking dish.
Mix the rest of the cheese with the and sprinkle the pasta with it. Bake for about 25 minutes in the middle of the oven until the cheese is golden brown.