Cauliflower and Mushroom Mac and Cheese
- Level: Intermediate
- Total: 1 hr 35 min
- Active: 1 hr 5 min
- Yield: 4 to 6 serving
- Level: Intermediate
- Total: 1 hr 35 min
- Active: 1 hr 5 min
- Yield: 4 to 6 serving
Ingredients
Mushrooms:
3 tablespoons canola oil
2 small shallots, finely diced
2 cloves garlic, finely chopped to a paste
1 1/4 pounds cremini mushrooms, thinly sliced
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
Mac and Cheese:
Kosher salt and freshly ground black pepper
1 pound cavatappi pasta (or other curly pasta)
5 to 6 cups whole milk
3 tablespoons canola oil
1 small head cauliflower, cut into florets
6 tablespoons unsalted butter, plus more for buttering dish
1/4 cup all-purpose flour
8 ounces fontina cheese, grated
8 ounces Monterey Jack cheese, grated
1/4 cup grated asiago cheese
1/4 cup grated Parmigiano-Reggiano
Pinch of grated nutmeg
Breadcrumb Topping:
1 stick (8 tablespoons) unsalted butter, cut into pieces
2 teaspoons anchovy paste
1/4 cup Calabrian chiles in oil, patted dry and chopped
1 clove garlic, finely chopped
1 1/2 cups panko breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
White truffle oil, for drizzling
Fresh parsley leaves, for garnish
Directions
- For the mushrooms: Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds.
- Increase the heat to high, add the remaining 2 tablespoons of oil and heat until it begins to shimmer. Add the mushrooms and cook until golden brown and soft, stirring occasionally, about 8 minutes. Add the wine and cook until reduced; season with salt and pepper. Set aside.
- For the mac and cheese: Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 9 minutes. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.
- Put the milk into a medium saucepan and bring to a simmer over low heat.
- Heat the oil in a large ovenproof saute pan over medium heat until it begins to shimmer. Add the cauliflower, season with salt and pepper and toss to coat. Cook until slightly soft, about 5 minutes. Add 1 cup of water, cover loosely with foil and cook in the oven until soft.
- To make the bechamel, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 4 cups of the milk and cook, whisking constantly, until thickened and the flour taste has been cooked out, about 7 minutes, adding more milk if the sauce is too thick.
- Remove the cauliflower from the oven and transfer to a blender with 1 cup of the milk and blend until smooth. Add the cauliflower puree to the bechamel and stir until combined. Slowly whisk in the fontina, Monterey Jack, asiago and Parmigiano-Reggiano until smooth, adding more hot milk if too thick. Mix in the nutmeg. Pour the sauce over the pasta, add the mushrooms and stir well to combine.
- Butter a 10-inch baking dish, transfer the pasta mixture to it and bake until bubbly and the top is lightly golden brown, about 30 minutes.
- For the breadcrumb topping: While the mac and cheese is baking, melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 1 minute. Add the chiles and garlic and cook for 30 seconds. Add the breadcrumbs and cook until lightly toasted, about 5 minutes. Stir in the parsley and season with salt and pepper.
- Serve the mac and cheese topped with some of the breadcrumbs and a drizzle of white truffle oil. Garnish with parsley leaves.
