Not quite Paleo Chilli Mac ‘n’ Cheese
6
peopleServes
15
minutesPreparation Time
25
min OvenCooking Time
Ingredients
- 300 g dried macaroni
- 1 head cauliflower, cut into florets
- 1 tbsp (20 g) butter
- ½ cup (125 mL) milk
- 2 tsp McCormick Chilli Flakes
- 3 cups (270 g) grated tasty cheese
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 100 g thickly sliced rindless streaky bacon, cut into 2 cm batons (lardons)
- ½ cup (50 g) bread crumbs
Directions
- Preheat oven to 200⁰C (180⁰C fan forced). Cook pasta as per packet directions, drain and set aside.
- Cook cauliflower in a medium saucepan of boiling water until tender. Drain and return to pan. Add butter and milk and blend with a handheld blender to a smooth consistency. Add 2 cups of cheese and stir until melted and well combined to resemble a thick béchamel sauce, stir through McCormick Chilli Flakes and season well with McCormick Sea Salt and Black Pepper.
- Stir pasta through the sauce, spoon into a lightly greased, medium sized oven proof dish, drop bacon pieces evenly over the pasta. Sprinkle over bread crumbs and remaining cup of cheese. Place in oven and bake for 20 - 25 minutes or until heated through and top is golden brown.
Recipe Tip
There are many ways to vary this recipe and cheese is one of them, substitute tasty cheese with parmesan or a combination of cheeses. Other optional additions include: • sliced chorizo • blue and swiss cheeses • sliced cooked sausages • chopped, roasted red capsicum • spinach leaves
#MyMcCormickCreation
