In a pot of salted boiling water cook the pasta for 8 minutes, drain in a colander and reserve.
In a sauce pan, on low heat, sweat the bacon, nutmeg, onion and garlic until tender.
Add the cream, thyme and cauliflower and reduce by 1/3.
Mix the pasta, Kellogg’s All-Bran Buds or Original and cream sauce together with half of each of the grated cheeses. Season with salt and pepper and transfer to an earthenware or casserole dish. Depending on the pasta you choose you may have to leave out some of the cream sauce. The sauce should just cover noodles.
For added fibre, sprinkle the top of the pasta with more Kellogg’s All-Bran Budsor Original, add the reserved thyme leaves and the remainder of the grated cheese.
Bake in the oven at 400 degrees F for 10 minutes or until the cheese is golden brown and the pasta dish is hot throughout.
To jazz up this rustic mac and cheese , you can finish the dish with a drizzle of good quality truffle oil before serving.