Macaroni & Cauliflower Cheese

I tried Jamie's 30 Minute Meals Cauliflower Macaroni but it didn't go down well with the kids - too crispy, large bits of identifiable cauliflower stalk etc  So I've gone back to making my standard macaroni cheese I made for years for the children.  At first I used to use tiny pasta shapes, and puree the cauliflower and sweetcorn, but now I use 'normal' sized pasta, and a little ham or bacon if I have any.

Serves 5-6

400g pasta shapes, spirals work well
1 head cauliflower
1 medium onion
1 mug frozen sweetcorn (optional)
1 pint milk
2 tbsp plain flour
2 tsp English mustard
100g strong cheddar, grated
1/2 tsp olive oil
1 clove garlic
Handful of breadcrumbs (optional)
Handful of grated cheddar (optional)
Leftover ham or bacon (optional)

Cook the pasta according to the packet's instructions in the largest pan you have, together with the cauliflower and sweetcorn.  When the pasta is cooked, drain everything and toss in a little olive oil.

Whilst the pasta is cooking gently soften the onion in the olive oil in a non-stick saucepan, together with any ham or bacon if using. When the onion is soft add the cold milk and then the flour and whisk immediately (with a plastic whisk if using a non-stick pan) to break up the lumps of flour whilst the milk is still cold.  Then keep stirring with a wooden spoon, making sure you scrape the base and corners of the pan.  When the sauce starts to thicken, turn the heat down low and keep stirring for a few more minutes until the sauce starts to bubble then turn the heat off.

Mix the sauce into the cooked pasta. Serve, or sprinkle with breadcrumbs and the handful of cheese and grill until brown and bubbling.