A cross between maccaroni cheese and cauliflower cheese, this dish is elevated by the addition of the smokey-salty pancetta, giving it a beautiful depth of flavour.
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Preheat the oven to 220ºC, gas mark 7. Cook the pasta in a large pan of boiling water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes of cooking time.
Meanwhile, place the pancetta, salad onions and red chilli in a small non-stick frying pan and cook for 5 minutes until crisp. Set aside.
In a pan, bring the milk and flour to the boil, stirring until thickened. Simmer for 2 minutes, then stir in the mustard and most of the cheese.
Drain the pasta and florets and return to the pan. Stir in the pancetta mixture and cheese sauce and transfer to a small ovenproof dish. Scatter over the remaining cheese and bake for 15 minutes until bubbling and golden brown.
Typical values per serving when made using specific products in recipe
Energy | 3,101kJ/ 739kcals |
|---|---|
Fat | 31.1g |
Saturated Fat | 14.5g |
Carbohydrates | 76.2g |
Sugars | 12.3g |
Fibre | 6.6g |
Protein | 38.5g |
Salt | 2g |
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