-
- Prep
- 15 mins
-
- Total
- 35 mins
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- Serving
- Serves 4-6
Ingredients
| 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 |
Directions
Step One
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.
