Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni and cheese. The cauliflower adds flavor and beneficial nutrients, and it lightens up the calorie count of each portion.
I’ve been making this for years with great feedback. I add a bit of cayenne and sometimes some nutmeg. I use any hard cheese I have around with a mix of Parmesan. I also don’t use as much milk. And I use more pasta to finish out the box. It’s a forgiving recipe. It’s much lighter than regular Mac and cheese made with bechamel, which I find to be too rich. The cauliflower adds
dimension. And you can give it a few minutes under the broiler to much it a little crunchy.
I tried this recipe because I have been experimenting with different mac & cheese recipes. I used what was on hand, regular cheddar cheese and Parmesan. I used 2 cups because I like mac & cheese to be cheesy. I used a food processor instead of the blender and you may have to do this in 2 batches with a blender to get a smooth consistency. For my first attempt I cooked the entire box of pasta and split it into two 8 x 8 casserole dishes. I like a little more flavor so I added some chopped pickled jalapeños to one of the dishes but canned green chilies are great too! I also added 4 tablespoons of melted butter to 1/2 cup breadcrumbs, (I used Panko) per dish on top of the casserole for that crunchy topping. We liked this very much and would make it again.
Well, I made this "EXACTLY as written" and my husband and I loved it! (On, there was that dab of heavy cream I added, sorry, but the quantities were the same.)
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