Cauliflower, Kale & Bacon Mac Cheese


Cauliflower, Kale & Bacon Mac Cheese


  • 250g macaroni
  • 4 cups roughly torn kale leaves
  • 750g cauliflower, cut into florets
  • 11/2 cups reduced-fat milk
  • 1/2 tsp grated nutmeg
  • 1 cup shredded tasty cheese
  • 1 wholegrain bread roll
  • 2 rashers shortcut bacon, chopped
  • olive oil spray 


1. Preheat oven to 220°c. Grease a 12-cup ovenproof baking dish.
2. Par-cook macaroni in boiling salted water for 8 minutes. Add kale and cook for 1 minute or until it begins to wilt. Drain well and transfer to prepared baking dish.
3. Meanwhile, combine cauliflower and milk in a medium saucepan. Simmer gently over medium-low heat for 6 minutes or until cauliflower is just soft. Transfer cauliflower and milk to a blender and puree until smooth. Stir in nutmeg and season with salt and pepper. Pour cauliflower sauce over pasta mixture in baking dish and toss with half of the cheese.
4. Crumble bread into coarse breadcrumbs. Add bacon and remaining cheese. Sprinkle over pasta mixture. Spray with oil. Bake for 25 minutes or until golden brown and bubbling around the edges.
English spinach or frozen peas will also work well, if you don't have kale on hand.

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