Step 1

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.

Step 2

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.

Step 3

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.