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Serves 6

Cooktime 15 mins Preptime 15 mins

DESCRIPTION: Cheesy goodness meets a healthy twist for the ultimate guilt-free indulgence.

INGREDIENTS:

75g unsalted butter, divided

1/4 cup (20g) finely grated parmesan

3/4 cup (60g) panko breadcrumbs

1 tbs finely chopped flat-leaf parsley

1 1/2 cups (375ml) full-cream milk

300ml thickened cream

1/4 cup (35g) plain flour

2 1/2 cups (300g) shredded tasty cheddar

1 cauliflower (about 1.2kg), cut into small florets

1 cup (180g) macaroni

Step 1 of 4

In a large saucepan over medium heat, melt 30g butter. Add parmesan and breadcrumbs and cook, stirring constantly, for 5 mins or until crisp and golden (it might stick a little at first). Remove from heat and stir in parsley. Season. Transfer to a bowl and set aside to cool. Wipe the saucepan clean.

Step 2 of 4

In a medium saucepan over medium heat, heat milk and cream until hot but not simmering. In the large saucepan over medium heat, melt

remaining butter. Add flour and cook, stirring constantly, for 3 mins or until a smooth paste forms. Gradually whisk in hot milk mixture until smooth. Bring sauce to a simmer. Cook, whisking constantly, for 5 mins or until the sauce is thickened. Add cheddar and whisk until cheddar melts and sauce is smooth. Season.

Step 3 of 4

Meanwhile, in a separate large saucepan of boiling water, cook the cauliflower florets and pasta for 5 mins or until tender. Drain well and return to pan. Add cheese sauce and stir to coat.

Step 4 of 4

Spoon the pasta mixture into serving bowls. Top with the breadcrumb mixture to serve.