Best Mac N Cheese No Mac Just Cauliflower Recipes
CAULIFLOWER MAC 'N' CHEESE
I've written this recipe to serve 6, but it's easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour's doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.
Provided by Jamie Oliver
Categories Keep cooking and carry on Cauliflower
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put a large shallow ovenproof casserole pan on a medium heat with the butter.
- Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
- Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
- Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
- Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
- Let the sauce blip away until thickened while you coarsely grate the cheese.
- Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
- Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water - the sauce will thicken up as it bakes.
- Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
- Scatter the crumbs over the pasta, grating over more cheese, if you've got it, then bake for 30 minutes, or until golden and bubbling.
Nutrition Facts : Calories 477 calories, Fat 11.6 g fat, SaturatedFat 6 g saturated fat, Protein 21.8 g protein, Carbohydrate 75.6 g carbohydrate, Sugar 9.8 g sugar, Sodium 1.1 g salt, Fiber 5.8 g fibre
BAKED MAC AND CHEESE WITH HIDDEN CAULIFLOWER
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Spray a 13-by-9-inch baking pan with cooking spray.
- Cook the pasta in boiling salted water according to the package directions. Drain and reserve.
- Meanwhile, grate the cauliflower on the large holes of a box grater, or chop it into chunks and pulse to rice-size pieces in a food processor.
- Melt the butter in a large pot over medium heat. Add the onions and cook, stirring often, until softened, about 5 minutes. Add the grated cauliflower and 1/2 teaspoon salt and cook, stirring occasionally, until crisp-tender, another 5 minutes. Add the flour; cook for 1 minute, stirring.
- Gradually add the milk while stirring constantly, then increase the heat and bring to a boil. Reduce the heat to medium and simmer, whisking occasionally, until slightly thickened, about 3 minutes.
- Take off the heat and stir in the French onion dip, Cheddar, Colby Jack, cayenne and 1 teaspoon salt until melted. Add the cooked pasta and stir to coat. Transfer to the prepared baking dish.
- Top the pasta with the crushed potato chips. Bake until lightly browned, 8 to 10 minutes (be careful, the potato chips can burn easily).
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