1/2 head cauliflower, cut into small florets (4 cups)
4 cups medium pasta shells (9 ounces)
Instructions
Whisk the egg, evaporated milk, cayenne, nutmeg,
and salt and black pepper to taste in a bowl. Toss
the grated cheeses in a separate bowl.
Bring a large pot of salted water to a boil. Add
the cauliflower and cook until almost falling
apart, about 7 minutes. Transfer with a slotted
spoon to a bowl. Add the pasta to the same water
and cook until al dente, about 10 minutes. Drain,
reserving 1/4 cup cooking water. Preheat the
broiler.
Combine the egg mixture and the grated cheeses in
the empty pot and cook over medium-low heat,
stirring constantly, until the cheeses melt and
the sauce begins to thicken. Remove from the heat
and add the cauliflower. Puree with an immersion
blender until smooth and light (you can also use a
regular blender). Stir in some of the reserved
pasta water until creamy.
Toss the pasta in the sauce; season with salt and
black pepper. Transfer to a shallow casserole dish
and top with muenster slices. Broil until golden
brown, about 5 minutes.
Serving
Suggestions
Per serving (about 1 1/3 cups)- Calories 403; Fat 17 g (Saturated 10 g); Cholesterol 85 mg; Sodium 517 mg; Carbohydrate 41 g; Fiber 2 g; Protein 20 g
Originally Submitted
5/16/2013
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