This one-pot, double-cheese pasta bake has all the makings of a new family favourite. Luxed up with cream and full of flavour from smoky bacon and nutty cauliflower, it lands on the table with big cosy weather energy. You can freeze any leftovers for an easy dinner or lunch the following week.
Preheat overhead oven grill to high. Thinly slice spring onions. Peel and thinly slice garlic. Chop bacon.
Heat oil in an ovenproof frypan with lid over medium heat. Add bacon and spring onion and cook, stirring, for 5 minutes or until golden brown. Add garlic and cook for 30 seconds or until fragrant.
Chop cauliflower into small pieces. Once bacon has caramelised, add cauliflower to frypan and stir to combine.
Add pasta, stock cube and 500ml (2 cups) water and stir to combine. Bring to just below the boil, cover with a lid, reduce heat to low and cook for 8 minutes, stirring halfway, or until pasta is cooked.
Add bechamel sauce and parmesan and cook for 30 seconds or until sauce has warmed through. Season with salt and pepper. Remove from heat and sprinkle with mozzarella.
Place pasta bake under grill and cook for 2–3 minutes or until cheese has melted and is golden brown. Allow to cool for a 2–3 minutes before dividing between bowls. Serve with mixed salad leaves drizzled with your favourite dressing.