Cauliflower Mac and Cheese
From Ladies Home Journal
The other day someone told me they “don’t really like mac and cheese.” Yes, you read that correctly. I was confused too. It’s carbs, covered in dairy – the two best food groups of all time. We feel so strongly about this combo in the HMK that we rarely turn it down. Despite the fact that we are 99.999% sure our homespun baked mac and cheese is the ultimate recipe (we did put months of research and trial and error into the
darn thing beautiful dish), we still make many of the other recipes we come across. This one was fun because it mixes roasted cauliflower in with the noodles, plus it uses herbed Boursin cheese that adds creaminess and packs a garlicy punch. We usually steer clear of specific, brand name ingredients, but I think Boursin is pretty easy to find, and Rondele brand would totally work too.
- 2 cups cauliflower florets
- cooking spray
- 1/2 lb cavatappi pasta (cavatappi is by far the best mac and cheese noodle, but I suppose something like penne could work too)
- 2 Tbsp olive oil
- 2 Tbsp flour
- 2 cups milk
- 1 tsp Dijon mustard
- 1 tsp salt
- pinch of cayenne pepper (we were generous)
- 2 1/2 cups (7 oz) cheddar, shredded, divided
- 1/2 cup (2 oz) Parmesan, grated
- 1/2 cup (4 oz) Boursin Garlic and Herb spreadable cheese
- 1/3 cup panko bread crumbs
- 1 tsp butter, melted
- Preheat oven to 425 degrees.
- Spread cauliflower on a baking sheet and coat lightly with cooking spray.
- Roast 20-25 minutes, or until cauliflower is lightly browned. Set aside.
- Reduce oven temperature to 375 degrees.
- Cook pasta according to package directions. Drain and set aside.
- In a large saucepan over medium heat whisk olive oil and flour for 1 minute.
- Add milk, mustard, salt and cayenne, whisking constantly until combined. Continue to cook for about 10 minutes, stirring occasionally, until slightly thickened.
- Remove sauce from heat and add 2 cups of the cheddar cheese, the Parmesan and the Boursin, stirring until melted. Add pasta and cauliflower and stir to coat.
- Pour pasta into a greased 2 quart baking dish (we used an 8×8 Pyrex). Sprinkle with remaining 1/2 cup cheddar.
- Combine panko and melted butter in a small bowl. Sprinkle over pasta.
- Bake until panko is golden brown and cheese is bubbly, about 30 minutes.