Four Cheese Mac and Cheese with Cauliflower
Yield: 2
Mac and cheese with vegetables!? It's so good, your kids won't even notice! With creamy cheddar, Monterey jack, and quesillo cheeses, this mac will have you wondering where the cauliflower is. Topped with a parmesan breadcrumb with shallot and parsley (if you so desire), a plate of this gooey mac will leave you wanting more.
Ingredients
- 3/4 cu Casarecce or Gemelli Pasta
- 6 oz Cauliflower, small dice
- 3 T Unsalted Butter
- 1 cu Whole Milk
- 3 T All Purpose Flour
- 1 t Mustard Powder
- 4 oz Melting Cheeses (Cheddar, Monterey Jack, Quesillo etc.)
- 1 oz Panko Breadcrumbs
- 1 oz Parmesan, grated
- 1 oz Shallot, minced
- 1 oz Parsley, minced
Instructions
- Preheat oven to 400F.
- Bring salted water to a boil. Add pasta to boiling water. After 4 minutes, add in the cauliflower. Cook another 4-6 minutes or until pasta is al dente.
- Melt butter in a pot. Add flour and dry mustard stirring occasionally to form a roux. Slowly add in milk. Once milk is incorporated, slowly stir in cheeses.
- Combine pasta and cheese sauce. Top with panko and parmesan in a baking dish. Bake for about 15-20 minutes until the top begins to brown.
- Serve with shallot and parsley as garnish.