Cauliflower Mac N Cheese
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 781
- Total Fat
- 36
- Saturated Fat
- 19
- Carbohydrates
- 80
- Dietary Fiber
- 8
- Sugar
- 12
- Protein
- 36
- Cholesterol
- 96
- Sodium
- 1133
- Total: 1 hr 50 min
- Active: 15 min
Ingredients
Salt
1 pound short cut pasta (recommended: macaroni, ziti or penne rigate or, whole wheat or whole grain pasta)
1 tablespoon extra-virgin olive oil
1 large head cauliflower
1 cup chicken stock
3 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
About 2 1/2 cups whole milk
Freshly ground black pepper
Freshly grated nutmeg
3 to 4 sprigs fresh sage leaves, very thinly sliced
2 tablespoons Dijon mustard
1 cup sharp white Cheddar cheese
1 cup Gruyere cheese
1 cup shredded Parmigiano cheese
1 small bundle watercress, washed and chopped
Directions
- Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
- While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot.
- Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
- Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal.
- Preheat the oven to 400 degrees F.
- Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40 to 45 minutes to heat through.
- Garnish bowls of cauli-mac-n-cheese with chopped spicy watercress.