Cauliflower Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I haven't tried this yet but it looks yummy so am putting here for safe keeping. I will probably try it with a cheaper cheese and no cloves though. Ingredients:
1 small head cauliflower, cut into 1 inch florets |
1/2 cup whole wheat macaroni noodles |
2 whole cloves |
1/2 small onion |
2 cups skim milk |
1 bay leaf |
2 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
3/4 cup grated gruyere cheese, divided |
2 teaspoons chives |
1 teaspoon red pepper sauce |
1 teaspoon grated nutmeg |
salt & freshly ground black pepper |
worcestershire sauce |
Directions:
1. Preheat oven 425 degrees F. Fill a large pot with water and bring to a boil. Cook cauliflower for 2 minutes. Remove and plunge in ice water, drain. Keep water boiling and cook macaroni until al dente; drain and set aside.
2. While pasta cooks, press cloves into onion and let sit for 10 minutes. In a medium size pot, over medium heat, bring milk and bay leaf to a simmer with clove studded onion. In a medium heavy saucepan, melt butter over low heat. Mix in flour and cook for 2 minutes. Remove bay leaf and onion, then whisk milk into flour mixture, cook for 10 minutes more, or until mixture comes to a simmer.
3. Add half of the Gruyere cheese, pass mixture through a fine sieve. Add chives, red pepper sauce, and nutmeg. Add salt, pepper, and Worcestershire sauce to taste.
4. Spread noodles and cauliflower evenly in a 12 by 10 inch ovenproof dish, pour sauce over both and sprinkle with remaining cheese. Bake for 20 minutes.
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