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Cook the pasta as per the packet directions, drain and set aside
Roughly chop the cauliflower, peel the courgette/zucchini, roughy chop and steam with the cauliflower until tender
While the cauliflower is cooking start on the roux sauce (white sauce).
Heat butter/oil in a saucepan
Add onion and bacon and sauté until onion softened and translucent
Add the flour and cook for around 2mins whilst stirring
Gradually add the milk (I find if you preheat the milk first, which you can do in the microwave, you will get a smoother sauce and the sauce will thicken much more quickly)
Bring the sauce just to the boil then reduce the heat. At this point you should have quite a thick but smooth sauce
Stir in ¾ Cup of the grated cheese, it should melt through the sauce, remove from heat
Once the cauliflower and courgette is tender, drain, then puree. I usually use a whizz stick/stick blender. You will end up with around 2 cups of vegetable puree,
Stir the vegetable puree into your cheese your sauce
Combine your sauce with the pasta
Then pour the pasta and sauce mixture into a greased oven proof dish. You can top with the remaining grated cheese
Bake for around 20mins at 180 degrees celsius, until the cheese on top is melted, bubbling and golden