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Preheat the oven to 200°C (180°C fan-forced). Cook the macaroni in plenty of boiling salted water for 2 minutes less than it says on the packet until al dente, adding the cauliflower for the last 4 minutes of cooking. Drain and transfer to a large bowl.
While the pasta cooks, melt the butter in a saucepan over medium heat. Add the shallot and cook, stirring, for 3 minutes or until soft. Stir in the flour for 1 minute or until the mixture bubbles. Remove the pan from the heat and gradually whisk in the milk until smooth. Return to medium heat and simmer, stirring, for 2 minutes or until the mixture boils and thickens. Stir in the cheese until it melts. Season with sea salt and freshly ground black pepper.
Stir this béchamel sauce through the pasta and cauliflower, then spoon the mixture into a large baking dish or six individual dishes. Scatter the jalapeños on top. Combine the breadcrumbs and parmesan in a bowl, then scatter over the top as well. Bake for 30 minutes or until the top is golden and crisp.