- Kosher salt
- 1 head cauliflower, cut into florets
- 1 to 2 tablespoons pure olive oil *
- 5 cups cream
- 12 ounces small elbow pasta
- 2 ounces quality bacon
- 3 ounces medium Cheddar
- 3 ounces truffled sheeps's milk cheese (cacciata tartufo)
- 3 ounces carmody cheese
- 3 ounces mascarpone
- 1 1/2 cups cheese crackers
- Freshly ground black pepper
- 1 cup water, as needed
- 2 tablespoons minced fresh chives with blossoms
Preheat oven to 400 degrees F.
Bring a pot of salted water to a boil. Cook the cauliflower for 5 minutes. Strain and saute in a sautepan with a few tablespoons of olive oil until beginning to brown about 5 to 10 minutes. Finish cooking in the oven until nicely browned, about 15 to 20 minutes.
Meanwhile, grind the bacon through a meat grinder (alternatively you can dice the bacon). Grate the Cheddar, truffled sheep's milk, and carmody cheeses. Prepare the cracker crumbs by placing crackers between 2 clean dishtowels and rolling over them with a rolling pin.
Prepare your casserole dish or individual dishes by placing the roasted cauliflower at the bottom. Top the cauliflower lined casserole dish(es) with macaroni and cheese. Top with cheese cracker crumbs. Return to the oven to bake until hot throughout, about 10 minutes.
Cook the bacon in a small saute pan on medium heat until rendered and crispy, about 10 minutes. Remove casserole from oven and sprinkle with chives and bacon.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.