- 400g macaroni
- 300g cauliflower florets, steamed for 5 minutes
- 2 tbsp olive oil
- 6 slices pancetta
- 40g butter
- 1/4 cup flour
- 2 cups milk
- 3/4 cup fresh coarse breadcrumbs
- 1 tbsp thyme leaves
- 150g Perfect Italiano Perfect Bakes
- salt and pepper
| - 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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