Bovolo rasher bacon mnc

  • Preparation Time90 mins
  • Cooking Time90 mins
  • Serves4
  • DifficultyEasy
1 head cauliflower, cut into florets
1 to 2 tbsp olive oil
1250ml double cream
340g small elbow pasta
90g medium cheddar, grated
90g truffled sheeps's milk cheese, grated
90g carmody cheese, grated
90g mascarpone cheese
1 cup water, as needed
70g cheese crackers, crushed
salt and freshly ground pepper
60g quality rasher bacon, diced
2 tbsp chives, minced (if possible with blossoms)
1) Preheat oven to 200 degrees C. Bring a pot of salted water to a boil. Cook the cauliflower for 5 minutes. Strain and saute in a sautepan with a few tablespoons of olive oil until beginning to brown about 5 to 10 minutes. Finish cooking in the oven until nicely browned, about 15 to 20 minutes.

2) Bring a large saucepot of the cream to a simmer on medium-high heat. Add the elbow pasta to the cream and reduce heat to a simmer. Stir occasionally until almost cooked through, About 10 minutes.

3) When the pasta is just about cooked through, strain, and add the 4 cheeses. Season, to taste, with salt and pepper. Add water to the pasta and cheese, if necessary, to thin it out.

4) Prepare your casserole dish or individual dishes by placing the roasted cauliflower at the bottom. Top the cauliflower lined casserole dish(es) with macaroni and cheese. Top with biscuits. Bake until hot throughout, about 10 minutes.

5) Meanwhile, cook the bacon in a small saute pan on medium heat until rendered and crispy, about 10 minutes. Remove casserole from oven and sprinkle with chives and bacon.

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