Cheesy floret & pasta bake

Name: Cheesy floret & pasta bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 150 g Waitrose Elioidali Pasta, or Penne; 150 g cauliflower; 150 broccoli; 77 g Cooks' Ingredients Diced Pancetta; 4 salad onions, thinly sliced; 1 red chilli, deseeded and thinly sliced; 300 ml semi skimmed milk; 25 g plain flour; 1 tsp wholegrain mustard; 75 g Waitrose Swiss Le Gruyère Réserve AOP, coarsely grated

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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Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

150g Waitrose Elioidali Pasta, or Penne
150g cauliflower
150 broccoli
77g Cooks' Ingredients Diced Pancetta
4 salad onions, thinly sliced
1 red chilli, deseeded and thinly sliced
300ml semi skimmed milk
25g plain flour
1 tsp wholegrain mustard
75g Waitrose Swiss Le Gruyère Réserve AOP, coarsely grated

Method

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.