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Export 9 ingredients for grocery delivery
Step 1
Cook the pasta as per the packet directions, drain and set aside
Step 2
Roughly chop the cauliflower, peel the courgette/zucchini, roughy chop and steam with the cauliflower until tender
Step 3
While the cauliflower is cooking start on the roux sauce (white sauce).
Step 4
Heat butter/oil in a saucepan
Step 5
Add onion and bacon and sauté until onion softened and translucent
Step 6
Add the flour and cook for around 2mins whilst stirring
Step 7
Gradually add the milk (I find if you preheat the milk first, which you can do in the microwave, you will get a smoother sauce and the sauce will thicken much more quickly)
Step 8
Bring the sauce just to the boil then reduce the heat. At this point you should have quite a thick but smooth sauce
Step 9
Stir in 3/4 Cup of the grated cheese, it should melt through the sauce, remove from heat
Step 10
Once the cauliflower and courgette is tender, drain, then puree. I usually use a whizz stick/stick blender. You will end up with around 2 cups of vegetable puree,
Step 11
Stir the vegetable puree into your cheese your sauce
Step 12
Combine your sauce with the pasta
Step 13
Then pour the pasta and sauce mixture into a greased oven proof dish. You can top with the remaining grated cheese
Step 14
Bake for around 20mins at 180 degrees celsius, until the cheese on top is melted, bubbling and golden
Step 15
Serve
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