Brown Macaroni with Four Cheeses and Romanesco or Cauliflower
INGREDIENTS
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1 pound farro or whole grain penne
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Salt
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1 head Romanesco (Roman broccoli) or cauliflower, cut into bite-sized florets
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2 tablespoons olive oil, 2 turns of the pan
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5 tablespoons butter, divided
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10 large shallots, thinly sliced with a mandolin, the wide side of a box grater or a food processor
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3 to 4 cloves garlic, thinly sliced or chopped
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2 tablespoons minced thyme
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2 tablespoons rosemary
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Pepper
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1/2 cup chicken or vegetable stock
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A few grates fresh nutmeg
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1 teaspoon dry mustard or 1/2 teaspoon ground red chili pepper or cayenne
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3 tablespoons flour
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1 cup chicken stock
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2 cups milk
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2 1/2 cups grated cheese, a mix of sharp white cheddar, Fontina Val D’Aosta or Gruyère and Asiago
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1/2 cup grated Parmigiano-Reggiano
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