- 15 mins
- 35 mins
- Serves 4-6
|1 1/3 cups macaroni|
|1 cauliflower, cut into small florets|
|500mL Devondale Full Cream Fresh Milk|
|2 tbsp Devondale Dairy Soft Butter Spread|
|1/4 cup plain flour|
|1 1/2 cups Devondale Tasty Shredded Cheese|
|1 1/2 cups Devondale Mozzarella Shredded Cheese|
|2 tbsp chopped chives|
|150g ciabatta bread, torn into small chunks|
|3 tbsp Devondale Dairy Soft Butter Spread melted|
|1 clove garlic, crushed|
|1/4 tsp ground nutmeg, salt and freshly ground black pepper, to taste|
Preheat oven to 180°C. Boil macaroni in a large pot of boiling salted water for 3 minutes or until about a third cooked. Add cauliflower and cook until pasta is al dente and cauliflower is tender. Drain.
Pour milk, butter blend, flour and nutmeg into the saucepan and season to taste. Return to the heat and bring to the boil, whisking constantly until thick, smooth and glossy. Mix the two cheeses together in a large bowl and stir half through the sauce along with macaroni, cauliflower and chives.
Pour mixture into a buttered 2 1/2 litre capacity ceramic baking dish, or individual ramekins.
Toss ciabatta in a bowl with extra melted butter blend, remaining cheese and garlic. Sprinkle over the macaroni and bake for 15 minutes. Turn on grill function in oven and grill for a further few minutes until golden. Stand for 2 minutes before serving.