For less than $20 you can feed the entire family with this fresh take on old school Mac & Cheese! 

It's vegetarian friendly, packed full of Vitamin C and fibre for immunity boosting benefits (thanks cauliflower!) and super cheesy making it a family favourite for winters to come. Did we mention it's delicious? 

Serves 4 - 6
Prep time: 10 minutes
Cook time: 60 minutes

Ingredients 

• ½ large cauliflower, cut into 6 wedges with leaves attached
• 1 tablespoon olive oil
• Sea salt and pepper to taste
• 125g butter
• 1 cup Sourdough breadcrumbs
• 350g macaroni pasta
• ½ leek, washed, sliced
• 75g plain flour
• 750ml whole milk
• 4 sprigs thyme, plus extra to serve
• 100g tasty cheese, grated 
• 50g Mozzarella cheese, grated
• 50g Parmesan cheese, grated, plus extra

Method 

1. Pre heat the oven to 180 degrees C.
2. Arrange the cauliflower wedges into a high-sided roasting tray. Drizzle with the oil and season with a pinch of salt. Roast the cauliflower for 25 minutes, or until tender and golden on the edges.
3. Meanwhile Cook the pasta in a large pot of salted water for 10 minutes, or until al dente. Drain and set aside.
4. Heat 50g of the butter over a medium heat in a large frying pan. Cook for 2 minutes, or until the milk solids start to turn golden and it smells nutty.
5. Add in the breadcrumbs and cook, stirring for 3-4 minutes, or until golden and crispy. Season with a pinch of salt and set aside.
6. Place the same pan back onto the heat with the remaining 75g of butter over a medium heat. Add in the leek and cook for 2 minutes to soften.
7. Scatter in the flour and cook for 2 minutes, or until it has absorbed all the butter.
8. Pour in 1/3 of the milk and stir well for 1-2 minutes, or until all the milk has been incorporated into the flour.
9. Pour in the rest of the milk and thyme then continue to stir for 2 minutes, or until thickened and smooth. Add in the cheeses, a pinch of salt and a few grinds of black pepper. Stir the cheese through for 2 minutes, or until the sauce is rich and silky.
10. Stir the pasta through the cheese sauce until well combined.
11. Pour the pasta over the cauliflower wedges then top with a little extra Parmesan cheese.
12. Bake in the oven for 25-30 minutes, or until golden and bubbling.
13. Remove from the oven and scatter with pangratatto and extra thyme leaves before serving.