Cauliflower, Pancetta and Pangratto Macaroni Bake

Ingredients

Method

Preheat the oven to 200
Cook the macaroni in a large saucepan of boiling water until just tender, following the packet directions. Drain pasta and set aside
Meanwhile, place 1 tbsp of the olive oil in a medium saucepan over a medium-high heat. Add the pancetta, and cook for 2-3 minutes on each side or until golden and crisp
Transfer to a plate lined with paper
Melt the butter in the saucepan. Add the flour, and stir for 1-2 minutes or until it begins to bubble
Remove from the heat, and gradually add the milk to the mixture, stirring until smooth and combined
Return to the heat and stir for 5 minutes or until the mixture boils and thickens. Stir in 1 cup of the Perfect Italiano Perfect Bakes cheese
Roughly chop the pancetta into small pieces. Place the macaroni into a large heatproof bowl
Add the cauliflower, cheese sauce, pancetta, and season with salt and pepper. Stir well until combined and then spoon into a large baking dish
Toss the breadcrumbs with the olive oil and thyme leaves. Sprinkle the mixture over the pasta and finish with the remaining Perfect Italiano Perfect Bakes cheese
Bake for 20-25 minutes or until the cheese is melted golden brown
Remove from the oven and allow to rest for a few minutes before serving

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