Ingredients with Measurements:
- 1 head of cauliflower, chopped into small florets
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the chopped cauliflower and cook for 5-7 minutes or until tender. Remove the cauliflower with a slotted spoon and set aside.
3. In the same pot, cook the elbow macaroni according to package instructions. Drain the pasta and set aside.
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes or until the mixture turns golden brown.
5. Gradually whisk in the milk and continue to whisk until the mixture thickens, about 5-7 minutes.
6. Add the shredded cheddar cheese and Parmesan cheese to the saucepan and whisk until the cheese is melted and the sauce is smooth.
7. Season the cheese sauce with salt and pepper to taste.
8. Add the cooked cauliflower and macaroni to the cheese sauce and stir until well combined.
9. Pour the mixture into a 9x13 inch baking dish and bake for 20-25 minutes or until the top is golden brown and the cheese is bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 465
- Fat: 21g
- Carbohydrates: 49g
- Protein: 22g
- Fiber: 4g
- Sugar: 7g
- Sodium: 454mg
Substitutions for ingredients:
- You can use any type of pasta you prefer instead of elbow macaroni.
- You can use any type of cheese you prefer instead of cheddar and Parmesan.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped spinach or kale for a healthier version.
- Add hot sauce or chili flakes for a spicier version.
Tips and tricks:
- Make sure to cook the cauliflower until it is tender but not mushy.
- Use whole milk for a creamier sauce.
- Don't overcook the pasta to avoid a mushy texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or oven until heated through.
Presentation ideas:
- Serve the Cauliflower Mac and Cheese in individual ramekins for a more elegant presentation.
Garnishes:
- Top with chopped fresh parsley or chives for a pop of color.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add more milk until desired consistency is reached.
- If the sauce is too thin, add more cheese until desired consistency is reached.
Food safety advice:
- Make sure to cook the cauliflower and pasta thoroughly to avoid any foodborne illnesses.
Food history:
- Mac and cheese is a classic American comfort food that has been around for centuries.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the Cauliflower Mac and Cheese as a main dish for lunch or dinner.
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Taste: Creamy, Cheesy, Savory, Comforting