Mac and cheese with cauliflower and smoked gouda
Votes: 7
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Make your macaroni and cheese healthier by adding cooked cauliflower, cut into small florets, to the cheese sauce. It's very juicy and filling, and to prevent the flavor from becoming too watery, the cheese sauce is made with smoked Gouda. Paired with paprika, Dijon mustard, and a pinch of cayenne pepper, the smoked cheese perfectly complements the dish. This mac and cheese is made on the stovetop and requires no baking. A delicious and filling dinner in under half an hour!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of corkscrew-shaped pasta or cavatapi
- 1 head of cauliflower, cut into florets
- 1 tbsp. l. olive oil
- 30 g unsalted butter
- 1 small onion, finely chopped
- 3 tbsp. flour
- 0.5 tsp cayenne pepper
- 1 teaspoon paprika
- 3 cups whole milk
- 1 cup chicken broth
- 3 tbsp. grated smoked gouda
- 1 tbsp Dijon mustard
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Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Salt the water and add the pasta. Cook for 5 minutes, then add the cauliflower and cook for another 3 minutes, or until the pasta is al dente and the florets are slightly tender. Drain thoroughly and return the pasta and cauliflower to the pot.
- Meanwhile, heat a medium saucepan over medium-low heat. Add the extra-virgin olive oil and heat it along with the butter until melted. Add the onion and sauté for 3-5 minutes to soften and sweeten the juices. Increase the heat slightly, then add the flour, cayenne pepper, and paprika. Stir until the roux begins to bubble, then cook for another 1 minute.
- Stir in the milk and broth and increase the heat to bring the sauce to a rapid boil. Once it boils, reduce the heat and simmer until thickened, 3-5 minutes. Add the cheese to the thickened sauce and stir until melted, about 1 minute. Add the mustard and season with salt and pepper to taste.
- Pour the sauce over the cauliflower and cooked pasta and toss. Season with salt to taste, transfer to a large serving platter, and serve.
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