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Cauliflower Mac N Cheese Recipe

   
 

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     Cauliflower Mac N Cheese

Category   Entrees - Maindishes
Sub Category   Kids
Servings   6
Preptime   30 minutes

Ingredients
Salt
1 pound short cut pasta (recommended- macaroni, ziti or penne rigate)
1 tablespoon extra-virgin olive oil
1 large head cauliflower
1 cup chicken stock
3 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
 
About 2 1/2 cups whole milk
Freshly ground black pepper
Freshly grated nutmeg
3 to 4 sprigs fresh sage leaves, very thinly sliced
2 tablespoons Dijon mustard
1 cup sharp white Cheddar cheese
1 cup Gruyere cheese
1 cup shredded Parmigiano cheese

Instructions
Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes. While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot.
Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal.
Preheat the oven to 400 degrees. Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40-45 minutes to heat through.
Serving Suggestions
Freeze and reheat later.


Originally Submitted
1/26/2011





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