Happy Saturday! I enjoyed this recipe so much that despite this meaning two “weekly” recipe posts back-to-back in one week, I couldn’t resist. I really like cauliflower, but we rarely eat it because Nick isn’t a big fan. When I saw this recipe, I thought he could probably stomach it (and maybe even like it), if it was baked and covered in cheese. After all, cheese really does make everything better.
This is the Cauliflower Macaroni and Cheese recipe found in my Maine Home Cooking cookbook on page 236.
- 1 head cauliflower
- 1 to 2 cups uncooked macaroni or shaped pasta
- 3 tablespoons butter
- 3 tablespoons flour
- cheeses of your choice (I went with 1 1/2 cups of cheddar, and a 1/4 cup parmesan)
- salt and pepper, to taste
- dill, parsley, scallions, or nutmeg (optional)
Preheat the oven to 350 degrees. Cut the cauliflower into bite size pieces and steam or simmer until barely tender. Cook the pasta according to the package directions and drain. Mix the pasta and cauliflower in a lightly greased baking dish. Put the butter into a heavy pan over medium heat, melt it, add flour, and cook together until bubbly, then add milk (I used about 1 1/2 cups). Whisk and cook until slightly thickened, and add the cheese. If the sauce is very thick, add a bit more milk, and whisk until smooth.
Add seasonings, and pour the sauce over the pasta and cauliflower, stirring it a little to distribute evenly. Top with a bit more cheese and bake until bubbly, about 30 minutes.
This was a truly delicious dish. I loved it in every way – the pasta, the cauliflower, the cheese, the seasonings.. well, you get the idea. If I made it again, I would probably make it as a side rather than a main dish. I think it would complement roasted or fried chicken really nicely. Nick liked it as well, and I didn’t see any pieces of cauliflower left on his plate, so I considered it a victory.
I hope you try it and enjoy it as well!