Ingredients
- 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
Directions
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.
Bring a large saucepot of the cream to a simmer on medium-high heat. Add the elbow pasta to the cream and reduce heat to a simmer. Stir occasionally until almost cooked through, about 10 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.
When the pasta is just about cooked through, strain, and add the 4 cheeses. Season, to taste, with salt and pepper. Add water to the pasta and cheese, if necessary, to thin it out.
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.
*Pure olive oil is a blend of refined olive oil and virgin olive oil. It has a more neutral taste than virgin or extra-virgin olive oil.
* 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By liztoich_5957108
Kenmore, NY
on February 24, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this last week and it was unbelievable. I am still talking about how good it was.
First, I didn't use all the same cheese as she did, but did stick to the cheddar and the mascarpone cheese.
Secondly, don't drain the cream. I ended up using half and half and it worked out great. I will say that this technique makes for the creamiest sauce for mac and cheese.
Third, the cauliflower adds a sweet and interesting taste in this dish. Its a great way to add veggies for people who don't normally eat them.
Again, I can't say enough about how much of a hit this was at my house. I will be making this again and again!!
By pishosha_4499043
Santa Ana, CA
on November 18, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
...for the cheese sauce. When you strain the pasta, do not throw away the cream. You add the cheese to the cream to make the cheese sauce, then fold in the pasta. She cooks the pasta in the cream to provide starch which will naturally thicken the sauce instead of making a roux.
By bonnie_polkingh...
SANTA ROSA, CA
on November 12, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a great mac n cheese. I love the cheeses. I love the cauliflower. The recipe says to cook the pasta in the cream and then strain, but do not strain. When the pasta is ready, turn off the heat, add the cheese to it and stir. Everything about this recipe is delicious.
Read all 4 reviews