mac and cheese with cauliflower casserole

Name: Mac and Cheese with Cauliflower Casserole
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1/3 cup(s) unsalted butter; 1 clove(s) garlic, chopped; 2 teaspoon(s) fresh lemon juice; 1 teaspoon(s) salt; 4 cup(s) cauliflower florets; 3 tablespoon(s) all purpose flour; 3 cup(s) milk; 1/2 cup(s) finely chopped onion; 2 tablespoon(s) finely chopped fresh mint leaves; 1/4 cup(s) finely chopped fresh parsley; 1/4 cup(s) each chopped red bell pepper and shredded carrot, optional; zest of - 1 lemon; 1 3/4 cup(s) gouda cheese, shredded; 1/2 teaspoon(s) red pepper flakes, optional; 6 ounce(s) pkg. penne pasta, cooked according to pkg.directions

(1 RATING)

107 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Apr 24, 2013

Recipe and photo is from : goboldwithbutter.com-although I have adjusted to my liking. This casserole is made with fresh herbs, citrus and a few veggies. It is not as rich as the mac & cheese you are used to, and the lemon juice sets off the creamy Gouda cheese. Great served with a side salad,says the author. This is great with shredded carrot and diced red bell pepper, too- it gives it a lot of color. I just love the combination of this casserole and wanted to share with you.

Rate

prep time 20 Min

cook time 45 Min

method Bake

yield 6 to 8

Ingredients

1/3 cup unsalted butter
1 clove garlic, chopped
2 teaspoons fresh lemon juice
1 teaspoon salt
4 cups cauliflower florets
3 tablespoons all purpose flour
3 cups milk
1/2 cup finely chopped onion
2 tablespoons finely chopped fresh mint leaves
1/4 cup finely chopped fresh parsley
1/4 cup each chopped red bell pepper and shredded carrot, optional
zest of - 1 lemon
1 3/4 cups gouda cheese, shredded
1/2 teaspoon red pepper flakes, optional
6 ounces pkg. penne pasta, cooked according to pkg.directions

How To Make mac and cheese with cauliflower casserole

Step 1

Heat oven to 375^. Spray or grease a 3 qt. casserole; set aside. --- Melt 1 Tablespoon of the butter in a large skillet and then add the garlic,lemon juice,1/2 teaspoon of the salt and stir to combine. Place the florets on a sheet pan covered with foil and spray both the pan and cauliflower with cooking oil. Gently mix to evenly coat. Bake for 15 - 20 minutes.

Step 2

In a heavy bottomed saucepan over low heat,place the remaining butter and flour and stir continually for 5 minutes, slowly add 1/4 cup of the milk and whisk so that there are no lumps. Slowly add remaining milk, whisking constantly, increase heat to medium, and bring to a low boil. Add onion, then lower heat to simmer. Add remaining salt, mint, parsley, lemon zest and 1 1/4 cups of the cheese, and mix until the cheese has melted. Add the pepper flakes; or(veggies if adding -chopped red bell or shredded carrot) and cooked pasta and stir to blend.
Step 3

Remove florets from oven and place in prepared casserole dish in an even layer. Pour the pasta mixture over the florets and mix gently. Top with remaining shredded cheese. Bake for 35-45 minutes, until sauce starts to firm and top is golden brown and crusty. Remove from oven and wait 5 minutes before serving. Enjoy! (I add 1/4 cup each chopped red bell pepper and shredded carrot).
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