2 to 3 cups shredded sharp cheddar, I like to mix in some smoked cheese and 1/3 cup parmesan
1-2 cloves garlic, minced
1 shallot or 1/2 of a small onion, finely minced
1/2 tsp dry mustard powder
2-3 ounces cream cheese
1 cup milk or half and half
Dash of cayenne pepper
Salt and pepper to taste
Butter or oil
Instructions
Bring a saucepan of water to a rolling boil. Add 2 teaspoons
salt. Boil macaroni noodles for 8 minutes, then add cauliflower
and cook for 3-4 more minutes, until noodles and cauliflower
are tender. Drain well.
While the pasta is cooking, saute the garlic and onions/shallots in a tablespoon of butter
or
oil. When it is translucent add the cream cheese and
milk/cream and gently warm it up, breaking up the cream
cheese. Add the mustard and cayenne, and a few grinds of
black pepper. Whisk until smooth and thick
Use a 2-3 quart glass casserole or baking dish. Put some
sauce in the dish, add 1/3 of the macaroni/cauliflower mix,
sprinkle 1/4 of the grated cheese, then another layer of sauce,
noodle/cauliflower, and cheese, then one last layer. (Reserve
some of the cheese for on top.) Gently mix the cheese,
noodles, and sauce to distribute the ingredients evenly. Then
top with reserved cheese, and maybe a shake or two of parmesan.
Bake at 350 convection (if you have it) until bubbly and a little
crusty on top, about 45 minutes. Serve while hot.
Serving
Suggestions
Add a green salad for a complete meal
Originally Submitted
7/6/2020
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