Macaroni and cauliflower cheese bake

Blitz day-old white bread into crumbs in a blender.

Cut the cauliflower into florets.

Grate the cheddar; crumble the extra mature cheddar.

Bring a big pot of heavily salted water to a boil; set a bowl of ice cold water beside it.

Boil the cauliflower until tender, then transfer to the ice water so it stops cooking.

Boil the macaroni in the same water until al dente, then drain and run under cold water.

Melt butter in another saucepan, add flour and stir constantly; add mustard, then the milk gradually with a whisk.

On low heat bring to a boil; season with plenty of salt and cayenne, stirring frequently until it thickens.

Toss the macaroni and cauliflower in a bowl with melted butter; stir half the cheese into the sauce, then add the macaroni and cauliflower.

Spread in a baking dish, top with the remaining cheese, the breadcrumbs and the thyme.

Bake in a preheated 200 C oven until golden and crispy on top, around 15 to 20 minutes.