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.
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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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