Again, my choice of cheese is light mozzarella for the lower salt content. I also don't add any additional salt to the recipe as the addition of bacon contributes enough for small people. For more flavour, or if you are feeding adults accustomed to more salt, you may like to add a bit of salt or switch to a tasty cheese.
Suitable for 12mths+
Cook pasta in boiling water until al dente. Set to the side.
Heat oil in a large sausepan. Saute onions and garlic with bacon. Add in tomatoes, carrot and bay leaf, cooking with lid on until carrot is soft.
Once carrot is soft, remove lid and simmer until any liquid is reduced. Cooked mixture should be fairly dry.
Season with cracked black pepper.
In another small pot, add margarine to melt. Stir in flour to create roux, adding milk gradually, whisking continuously until all is added.
Lower heat on white sauce, then add in cauliflower puree, grated cheese, and cream cheese. Stir until cheeses are melted.
In a small bowl, combine fresh bread crumbs with parmesan cheese. Spray a little oil through as you mix it.
Now retrieve the large pot containing the bacon, carrot mix. Poor in cooked pasta and white sauce. Mix thoroughly.
Pour final mixture into a casserole or oven dish.
Top with bread crumb mix and a final spray of oil.
Bake in a hot oven for about 30min or until crumbs are golden dish is bubbling.
Serve with salad greens.