Hibernation Macaroni Cheese

• 1 head cauliflower
• 250ml tub reduced fat creme fraiche
• 250ml double cream (you can substitute with semi skimmed milk to make it healthier, but it tends to split when cooking and goes watery, alternatively use Elmlea low)
• 300g grated cheddar cheese
• 5 tbsp grated parmesan cheese
• 2 tsp wholegrain mustard
• 2 tsp english mustard
• 1/2 tsp mustard powder (leave out if not overly keen on mustard)
• 1/4 nutmeg grated
• 1 clove garlic
• 1tsp onion granules (not salt)
• 500g packet macaroni
• 1 packet unsmoked bacon chopped
• 1 large or 2 medium onions chopped finely
• breadcrumbs
• salt and pepper to taste

WARNING, this is not a light snack ;)

Preheat oven to 180 degrees.

Cook the macaroni as instructed on the packet, drain and leave to cool.

Break up the cauliflower into small 1cm pieces and boil for 5 minutes in a pan of water, drain.

In a frying pan, saute the onions and bacon until all cooked.

In a large mixing bowl mix together the cream, creme fraiche, mustards and powder, nutmeg, garlic and onion granules.  Add the cheese, pasta, cauliflower, onion and bacon and mix until it is all combined.

Grease a large oven proof dish like a lasagne dish or casserole dish.  Pour the mixture into the dish and sprinkle the breadcrumbs over the top.

Bake in oven for 30-40mins until bubbling and top golden brown.

Print this post