Cauliflower Mac and Cheese

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Serving size: 1 of 16
Calories 293, total fat 14 G., saturated fats 7 G., proteins 13 G., carbohydrates 30 G., fiber 3 G., cholesterol 36 mg, sodium 425 mg, sugar 4 G.

Tiny cauliflower florets are perfectly concealed in this macaroni and cheese casserole, creating a rich and healthy dish. Flavor isn't compromised, as the focus is on the combination of sharp cheddar, aromatic Gruyere, and grated Parmesan. All three cheeses are added to the sauce in equal proportions and finished with fragrant sage, Dijon mustard, and a pinch of nutmeg. You can make the mac and cheese ahead of time and refrigerate it, then bake it just before serving until golden brown. Garnish the casserole with fresh watercress and serve as a main course or side dish with meat.

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.

Ingredients for the recipe:

450 g short pasta (recommended: horns, ziti or penne rigate, plain or whole grain)
1 tbsp extra-virgin olive oil
1 large head of cauliflower
1 cup chicken broth
3 tablespoons of butter
1 onion, finely chopped
4 cloves garlic, finely chopped
3 tbsp. flour
About 2.5 cups whole milk
Freshly grated nutmeg
3-4 sprigs of fresh sage, leaves finely chopped
2 tablespoons Dijon mustard
1 cup sharp white cheddar
1 cup Gruyere
1 tbsp. grated parmesan
1 small bunch watercress, washed and chopped

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Bring the water to a boil for the pasta. Salt the water and cook the pasta for 2 minutes less than the package directions, about 5-6 minutes.
While the water is boiling, heat the olive oil in a lidded saucepan over medium heat. Core the cauliflower, place it in the pan, add 1 cup of broth, cover, and steam for 12-15 minutes, until tender. Remove the cauliflower from the pan and separate it into florets. Discard the liquid.

In the same saucepan, melt the butter over medium heat, then add the onion and garlic. Sauté for 3-4 minutes until tender. Add the flour and stir for 1 minute. Stir in the whole milk, season with salt, pepper, nutmeg, and sage. When the sauce thickens, add the Dijon mustard and two-thirds of the cheese mixture.
Drain the pasta, add it to the cauliflower, stir in the cheese sauce, transfer to a baking dish, and sprinkle with the remaining cheese. Cool completely and cover if making ahead.
Preheat oven to 200°C.
Place the pan on a baking sheet and bake until golden brown, 40-45 minutes.
Divide the mac and cheese among plates and sprinkle with watercress.

Categories:

recipe / Calorie content of prepared meals / Main courses / Casseroles / Pasta / Vegetables and mushrooms / Cabbage dishes / Main courses with cabbage / Cauliflower dishes / American cuisine / Rachael Ray

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