Cauliflower Cheese with Broccoli and Bacon

This is a delicious and nutritious recipe that can easily be made vegetarian by leaving out the bacon or pancetta.  Sadly it is not a one pot meal, but it is so delicious the extra dishes are well worth it - and as the recipe steps can be done concurrently it doesn’t take very long to put together. Do use whole wheat pasta if you can as it makes this dish higher in both fibre and vitamins. Don’t worry about using extra oil with the bacon. It’s healthy oil and you need it to make the roux for the cheese sauce.

To serve four to six people generously you need:-

about 2 cups small broccoli florets

about 2 cups small cauliflower florets

2 cups whole wheat pasta shapes

(penne or fusilli work well, but any will do)

2 tablespoons vegetable oil (I use olive)

1 large onion, finely chopped

½ cup chopped bacon or pancetta (Italian bacon)

2 tablespoons flour

1 cup grated cheese (I use cheddar or gruyere)

1½ to 2 cups milk

2 to 3 teaspoons Dijon mustard


In a large saucepan of boiling water or in a steamer over boiling water, cook the broccoli and cauliflower florets until just tender crisp. Drain and set aside.

Meanwhile, cook the pasta in boiling salted water according to package directions. 

Heat the oil in a medium saucepan over moderate heat, and gently sauté the onion until it begins to go translucent. Add the bacon or pancetta and fry for about five minutes until it is almost cooked.

Sprinkle the flour over the onion and bacon and stir to coat. Begin to gradually add the milk, whisking after each addition, working to make a smooth sauce. Stir in the cheese and allow it to melt, adding a bit more milk if necessary. Whisk in the mustard.

When the pasta is cooked, reserve a ladle full of pasta water, and then drain the pasta, returning it to the pan. Add the drained broccoli and cauliflower, the cheese sauce and just enough of the pasta water to make a light sauce. The sauce should just coat the pasta, and not be too runny. If it is still too thick after adding all the water, just add a tiny bit more milk.

Heat through and serve. This is lovely with hot rolls or crusty bread.

The 21st Century Housewife's© Broccoli and Bacon Pasta

I used to worry about making sauces from scratch, but not any more! Even if you are new to cooking, don't let them intimidate you. Once you get the hang of them, most sauces are not difficult - you just have to remember to keep stirring. Also, in the case of this particular sauce, add the milk slowly and be aware you may not need it all. (You can always add more liquid, but you can't take it away!) This one is so easy and my homemade version not only tastes nicer than ready made cheese sauces, it is much less expensive. Plus you can avoid some of the unpronounceable ingredients and preservatives ready-made cheese sauces often contain.

This recipe is a great one for after a rough day as it takes very little time and effort to make. Also, as it relies on easy to find ingredients that are not too pricey it's great for the budget too.

In our house, broccoli is one of our favourite vegetables, but I have found that even people who really don't like broccoli often enjoy this recipe because of the yummy bacony cheese sauce. You can use smoked or unsmoked bacon; both work beautifully, it really is just a matter of taste. I do like to use wholewheat pasta because not only does it add fibre and make your dinner more nutritious, it also tastes really good!

1 tablespoon olive oil
3/4 cup of bacon, chopped or 3/4 cup of bacon lardons (pre-chopped chunks of bacon)
1 small head of broccoli, washed and chopped in small florets
4 cups dried pasta, whole wheat if possible
2 tablespoons butter
3 generous tablespoons flour
1 and 1/2 to 2 cups milk
2 generous teaspoons Dijon mustard
1 cup grated mature (also known as strong or "old") cheddar cheese

Heat the oil in a frying pan and fry the bacon over medium heat, stirring occasionally, until done. Steam the broccoli for about four minutes until tender. Drain and set aside. Cook the pasta according to package directions.

Meanwhile, melt the butter over medium heat in a small saucepan. Whisk in the flour and cook for a minute or two. Add the milk a little at a time, whisking after each addition and allowing to thicken a bit before adding more. You may need to turn the heat up a little at this point, but don't let it get too hot. When the sauce begins to reach a medium consistency (smooth and pourable, but not runny), add the cheese and stir in to melt. If the sauce gets too thick, just add a little more milk, a bit at a time. Stir in the mustard.

Drain the pasta and return it to the pan it was cooked in. Add the cooked bacon and broccoli and pour the sauce over. Stir to mix and heat through. Serve in warmed bowls. This is lovely accompanied by nice hot rolls, particularly at this chilly time of year!

The 21st Century Housewife's© Balsamic Chicken and Bacon Pasta

Chicken and bacon are a classic combination, but the addition of a balsamic vinegar spiked sauce makes this pasta dish really special. This is one of those recipes that tastes so good, no one can believe how easy it is to make. It really does not take a long time either, but it is important to take your time sautéing the onion as this really helps the flavour to develop. Onions are one of those things that get better the longer you cook them, provided you keep them over a very low heat so they do not burn or catch.

The quantities below serve 2 very generously - in fact I am pretty sure they would stretch to 3 if you use the 7 ounces of pasta. It’s easily doubled though if there are more of you.

2 tablespoons olive oil
1 medium onion, peeled, halved and thinly sliced
½ cup mushrooms, thinly sliced
6 ounces chicken stock (from a cube is fine)
2 generous tablespoons half fat crème fraîche or low fat sour cream
1 tablespoon balsamic vinegar
¼ teaspoon pepper
about ¼ cup chopped pancetta or bacon
6 to 7 ounces whole wheat pasta (depending on how hungry you are)
1 large cooked chicken breast, thinly sliced

Heat the oil in a medium frying pan over low heat. Sauté the onion gently for five minutes, stirring occasionally. Add the mushrooms and continue to fry over low heat for five to ten more minutes.

Meanwhile, fry the bacon or pancetta in a small pan over medium heat and start to cook the pasta according to package directions.

Now, add the stock and balsamic vinegar to the onions and mushrooms and turn the heat up to high. Let it bubble away madly, reducing the stock, for a couple of minutes.



Turn down the heat and add the crème fraiche or low fat sour cream and the pepper. Drain the pancetta or bacon, add to the sauce mixture and stir through. Add the chicken and fold in very gently. Turn the heat down to low and heat through.



Drain the pasta and return to the pan. Fold the sauce in gently. Serve in warmed bowls accompanied by lots of hot, crusty bread.