Roasted Cauliflower Mac & Cheese with Parmesan Breadcrumbs

By Foodiewife

here’s a reason macaroni and cheese has been a family favorite for decades: the combination of wholesome pasta and melty cheese is hard to resist. Here, we’re using curly fusilli and sharp cheddar, melted right into a rich béchamel sauce. And we’re adding the perfect pair of veggies: roasted cauliflower and Lacinato kale, which lend incredibe earthiness to the casserole. A classic, crunchy layer of cheesy breadcrumbs (we’re combining our panko with Parmesan) perfectly tops the dish off.

Ingredients

• 3/4 Pound Fusilli Pasta
• 5 Ounces Cheddar Cheese
• 3/4 Cup Low-Fat Milk
• 1 Bunch Lacinato Kale
• 1 Head Cauliflower
• 2 Tablespoons Butter
• 1/2 Cup Grated Parmesan Cheese
• 1/2 Cup Panko Breadcrumbs
• 1/4 Cup All-Purpose Flour
• 1 1/2 Tablespoons Mac & Cheese Spice Blend (Mustard Powder, Garlic Powder, Onion Powder & Smoked Sweet Paprika)

Details

Preparation time 30mins
Cooking time 20mins
Adapted from blueapron.com

Preparation

Step 1

Preheat the oven to 475°F.

Heat a large pot of salted water to boiling on high. Once boiling, add the pasta. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. Rinse and dry the pot.

While the pasta cooks, wash and dry the fresh produce|
Cut out and discard the cauliflower core;
cut the head into small florets. Grate the cheddar cheese.
Remove and discard the kale stems; roughly chop the leaves.

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 16 to 18 minutes, or until lightly browned and tender.

Once the cauliflower has roasted for about 10 minutes, in a pot, heat the butter and 2 teaspoons of olive oil on medium until melted and hot.

Add the flour. C

ook, stirring frequently, 1 to 2 minutes, or until golden brown and toasted.

Slowly whisk in the milk and 2 cups of water; season with salt and pepper. Heat to boiling on high.

Once boiling, reduce the heat to low. Simmer, whisking frequently, 3 to 5 minutes, or until thickened.

Add the cheddar cheese to the pot of béchamel sauce; whisk until completely melted.

Add the roasted cauliflower, kale and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted.

Add the cooked pasta; stir to thoroughly combine. Remove from heat and season with salt and pepper to taste.

Transfer the filling to a large baking dish (sheet pan). In a bowl, combine the breadcrumbs and Parmesan cheese; season with salt and pepper to taste. Add enough olive oil to moisten the mixture.

Evenly top the filling with the breadcrumb-Parmesan cheese mixture. Bake 8 to 10 minutes, or until golden brown and bubbly. Remove from the oven.

Let stand for 2 minutes before serving. Enjoy!

NOTES: Try baking this in a sheet pan for about 350 degrees. Also, add walnuts to the panko crumbs, if desired.



Calories: About 650 Per Serving

Cooking Time: 30 to 40 minutes