Cauliflower, pancetta and taleggio bake

Cauliflower, pancetta and taleggio bake
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 20-25 min

Use up your leftover veg in this cauliflower macaroni cheese recipe with a crispy breadcrumb topping. You could easily use broccoli instead of cauliflower or swap the taleggio for cheddar or gruyère if you prefer.

Nutrition: per serving

Calories
718kcals
Fat
25.4g (13.2g saturated)
Protein
30.5g
Carbohydrates
79.9g (12.4g sugars)
Fibre
5.6g
Salt
1.9g
Calories
718kcals
Fat
25.4g (13.2g saturated)
Protein
30.5g
Carbohydrates
79.9g (12.4g sugars)
Fibre
5.6g
Salt
1.9g

Ingredients

  •  20g unsalted butter, plus extra to grease
  • 100g pancetta, chopped
  • 1 onion, finely chopped
  • 3 tbsp plain flour
  • 200ml dry white wine
  •  650ml semi-skimmed/whole milk
  • 100g taleggio, rind removed and discarded, chopped
  • Bunch fresh parsley, chopped
  • 300g macaroni
  • ¼ cauliflower or broccoli head, cut into florets (or see tips)
  • 2 tbsp finely grated parmesan
  • 2 tbsp dried breadcrumbs

You’ll also need… 

1.5 litre baking dish, greased with butter

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Melt the butter in a large saucepan over a medium heat, then cook the pancetta and onion, stirring, for 3-4 minutes until the pancetta begins to crisp and the onion softens.
  2. Mix in the flour and cook, stirring, for 1 minute, then gradually add the wine and bubble for 3-4 minutes until reduced by half. Pour in the milk and cook, still stirring, for a few minutes until slightly thickened, then add the taleggio and stir for another minute or so until it melts. Season, then stir in the parsley.
  3. Meanwhile, cook the pasta according to the packet instructions, adding the cauliflower or broccoli for the final 3 minutes’ cooking time.
  4. Drain, then stir the pasta and veg into the cheese sauce. Pour the mixture into the baking dish and top with parmesan and breadcrumbs. Bake for 20-25 minutes until golden. Serve with a green salad, if you like.

delicious. tips

  1. This dish is a good one for using leftover cooked veg from Sunday’s roast. Add to the sauce with the pasta in step 4. It also works well with cheddar or gruyère if you can’t find taleggio.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Macaroni cheese recipes

Easy cauliflower macaroni cheese

We’ve swapped half the pasta for cauliflower to lower the calories in this easy dinner...

Save recipe icon Save recipe icon Save recipe

Macaroni cheese recipes

Macaroni cheese with spinach and pesto pangrattato

We’ve taken macaroni cheese to the next level with this easy cheesy, pesto-y vegetarian recipe...

Save recipe icon Save recipe icon Save recipe

Macaroni cheese recipes

Cauliflower and macaroni cheese

This macaroni cheese recipe with a twist is an inspirational vegetarian dish for even the...

Save recipe icon Save recipe icon Save recipe

Macaroni cheese recipes

Macaroni cheese with ham

Macaroni cheese is comfort food at its best, and the addition of ham just makes...

Subscribe to our magazine

Subscribe to delicious. magazine this month and receive a free cookbook

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine