Serves 6
Cauliflower & Aged White Cheddar Mac & Cheese
- 2 slices bacon
- 2 Tablespoons butter, divided
- 1/4 cup whole wheat Panko crumbs
- 2 Tablespoons finely shredded Parmesan cheese
- 3 cups whole-grain elbow macaroni (about 16 oz)
- 4 cloves garlic, minced
- 3 cups fresh cauliflower florets
- 1 cup chicken broth
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 1 cup shredded aged white cheddar cheese
- 1/2 cup skim milk
- Fresh chopped green onion, for garnish
- Salt & pepper, to taste
– For topping, layer paper towels in between bacon slices on a plate. Microwave for one minute; flip bacon and microwave for one more minute. Let cool slightly and chop with knife into pieces. Microwave one tablespoon of butter in a small bowl until melted. Add the Panko crumbs, Parmesan cheese, and the bacon. Mix together and set aside.
– In a large pot, cook pasta in boiling water according to package directions. Drain; do not rinse. Drizzle with olive oil, if needed to prevent noodles from sticking.
– Meanwhile, in a 3-quart saucepan, melt 1 tablespoon butter. Cook garlic in butter until softened. Add cauliflower, broth, cayenne pepper, and black pepper. Bring to a boil and reduce heat. Simmer, covered, for 10 minutes or until cauliflower is tender. Transfer mixture to a food processor. Cover and process until smooth.
– Turn on the broiler setting on the oven to let it preheat. Transfer pureed mixture back to same saucepan. Stir in cheddar cheese and milk. Cook over medium heat until cheese is melted. Stir in hot cooked pasta. Spoon mixture into 2-cup ramekins or casserole dishes, sprayed with nonstick cooking spray. Sprinkle with prepared topping. Broil 2 to 3 minutes or until crumbs are golden. If desired, garnish with green onion. Season to taste with salt and black pepper.