Mac-n-Smoked Gouda with Cauliflower

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Sooo good, this recipe is amazing and ideal if you want something different from the classic mac-and-cheese recipe; I used 3/4 lb. instead of the whole box of pasta, less cayenne and more paprika and actually baked it at 350 degrees for 30-35 minute with a topping of melted butter and panko breading - it was beyond phenomenal and indeed a repeat for comfort food craving!

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Ingredients
Coarse salt
1 pound elbow macaroni or cavatappi (corkscrew-shaped pasta
1 head cauliflower, cut into florets
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock or broth
3 cups shredded smoked Gouda
1 tablespoon Dijon mustard
Freshly ground black pepper
Directions
Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot.

While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.

Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and serve.

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GRRREATE!....The Gouda Cheese really rocks in this recipe.
Rachel, you go gal!

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I have been attempting to pull up this recipe online but apparently there is a glitch in the link - or something - as I have not been able to access it. I watched Rachael make this last night and reading all of your reviews has got me salivating and very eager to try this recipe. Would someone kindly copy and paste the recipe into this section so that I can access it.......PLEASE!!!.....and thank you!

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This is a great way to slip a little veggie into your mac and cheese. This recipe is some seriously good stuff. Most mac and cheese falls apart if you substitute whole milk with 1% but this stuff actually stands up to it if you give it a few minutes to absorb. I love the spicy kick. It's all around delicious!

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This was delicious, and really easy to make. A nice change from the usual mac 'n cheese.

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This was very tasty and makes *quite* a lot more than I anticipated; the largest 'serving dish' I had was my 9x13 casserole dish and the mac 'n' cheese was brimming over, so to speak. That's not why I'm withholding that last star though. I just feel that, the recipe by itself without any personal tweaks, was tasty but not 5-star tasty. But don't get me wrong, it is good and I recommend this (good way to get in some cauliflower!. I had to add more mustard and salt and some more cheese to get the flavor where I wanted it and I also tossed some bacon bits on my serving... very yummy.

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This dish is fabulos. It is full of flavor, has the right amount of heat to it and it was so incredibly easy to make.

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I absolutely loved this recipe. It's got the traditional mac&chez with that extra lil boost to make it a special side dish. I will definitely add this recipe to my collection. Thanks Rach for that one! And I love watching your show for different ideas.

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The episode aired this evening, and I remember that when I'd looked up the recipe before, I was unable to find the ingredients of the topping Rachael used, and at least one other person commented about not knowing the ingredients, either, so I thought I'd post it for us.

She didn't mention the exact amounts she used, so I'm just guesstimating here. It looked like it was about 1/2 a bunch of flat leaf parsley, the zest of 1 lemon (it might have been less, but it looked like she used the full lemon, and maybe 8 - 10 of what she called "cornishon," although I'm sure I totally butchered the spelling since I have no clue what that is! She mentioned that if you can't find "cornishon," you can use gherkins.

I hope this helps! I look forward to trying this dish next week!