Cauliflower Mac N Cheese

This mac n cheese is made with a basic milk, flour and cheese bechamel. It delivers a creamier and more consistent texture, and allows your cauliflower to mesh into the pasta better. Enjoy!

Cauliflower Mac & Cheese

Ingredients

• 3 cups blanched diced Cauliflower (1 head)
• 3 Garlic cloves, minced
• 1 Yellow Onion-diced
• ½ cup Panko (Japanese breadcrumbs)
• 3 tablespoons unsalted Butter, room temperature, divided
• 5 tablespoons All-purpose Flour
• 2 cups whole Milk
• Salt & pepper
• ½ teaspoon Paprika
• ¼ cup Parmesan
• 1 cup Grated Asiago cheese
• 1 & ½ cups grated white/yellow cheese blend
• 1 cup (packed) coarsely grated whole-milk mozzarella
• 8 ounces spiral Pasta

Béchamel:

• Mince garlic, and yellow onion, sautéing over medium heat with butter. Add flour, making a roux. Add milk, & mix consistently, until all lumps are gone, and roux is silky and smooth. Continue to cook over medium heat until sauce starts to thicken. Turn off heat & add Asiago, Mozzarella, & ½ cup cheese blend. Season to taste with salt, paprika and pepper.

Directions:

• Heat a large pot of water, and a pinch of salt until it reaches a rolling boil. Wash and chop cauliflower into bite-sized pieces. Blanch for 2-3 minutes, then immediately remove, and place into cold water and a strainer. Drain and set aside.  

• Cook pasta according to directions on box, drain, rinse & set aside.
• Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
• Preheat oven to 400°F. Butter large baking dish, then spoon pasta into dish. Stir sauce, remaining cheese & cauliflower into pasta. Sprinkle with crumb topping, and more grated cheese.
• Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes. Serve.

Acorn Squash and Asiago-Béchamel Mac & Cheese

Acorn Squash and Asiago-Béchamel Mac & Cheese

Ingredients:

• ½ Acorn Squash-roasted & diced
• 2 garlic cloves, halved, divided
• ½ cup Panko (Japanese breadcrumbs)
• 3 tablespoons unsalted butter, room temperature, divided
• 5 tablespoons flour
• 2 cups whole Milk
• Salt & pepper
• ¼ cup Parmesan
• 1 cup Grated Asiago cheese
• 1 & ½ cups grated white/yellow cheese blend
• 1 cup (packed) coarsely grated whole-milk mozzarella
• 8 ounces medium shell pasta

Béchamel:

• Combine 5 tablespoons flour, 3 tablespoons butter, & 2 cups whole milk (for Béchamel). Mix will cheeses once cooked & thickened. 

Directions:

• Slice Acorn Squash into ½ inch slices. Coat with salt & pepper, and red pepper flakes. Roast for 25 minutes at 375 degrees. Cool & cut into small bite sizes pieces.

• Cook pasta shells according to directions on box, drain, rinse & set aside.
• Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
• Mince garlic, and sauté over medium heat with butter. Add flour, making a roux. Add milk, & mix consistently, until all lumps are gone, and roux is silky and smooth. Continue to cook over medium heat until sauce starts to thicken. Turn off heat & add Asiago, Mozzarella, & ½ cup cheese blend. Season to taste with salt and pepper.
• Preheat oven to 400°F. Butter large baking dish. Spoon pasta into dish. Stir sauce, remaining cheese & squash into pasta. Sprinkle with crumb topping.
• Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes.