Bovolo Bacon MnC

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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!!

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...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.

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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.

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I just watched this on the Challenge and it looks great. From what I read, it seems the 5 cups of cream is solely used for boiling the pasta, has anyone made this? Is there another use for the cream when finished? Seems a waste unless I'm missing a step.