Cauliflower Mac & Cheese

By trishg

Ingredients

• kosher salt
• 1 large head cauliflower, cut into small florets and steamed
• 1/2 lb. Macaroni
• 5 tbsp. unsalted butter, divided
• 1/2 c. panko breadcrumbs
• 1/4 c. chopped parsley
• 3 tbsp. all-purpose flour
• Freshly ground black pepper
• 1 1/2 c. whole milk
• 2 c. shredded Cheddar
• 1 c. shredded fontina

Details

Servings 4
Cooking time 40mins

Preparation

Step 1

1. Bring a large pot of water to a boil and generously season with salt. Cook pasta according to package instructions. Reserve 1/2 cup pasta water and drain pasta.

2. Heat 2 tablespoons of butter in a large pan over medium heat. When butter is melted stir in about 1/4 teaspoon salt and breadcrumbs. Toast breadcrumbs until golden. Transfer to a bowl, mix with parsley and set aside.


3. In the same pan, melt remaining 3 tablespoons butter over medium heat. When butter begins to bubble, add flour and whisk constantly until well incorporated. Whisk in milk until smooth. Add about half of the cauliflower, then bring sauce to a boil. Using the back of a wooden spoon, mash cauliflower to thicken the sauce. Season to taste with salt and pepper.

4. Stir in drained pasta and remaining cauliflower. Add additional pasta water if the sauce is too thick. Turn off heat and fold in cheddar and fontina. Toss pasta until the the cheese melts. Top with breadcrumb mixture. Serve immediately.