- 4
- 15 mins
- 35 mins
Ingredients
- 1/2 head of cauliflower, cut into florets, halve the stalk lengthwise and thinly sliced
- 8 oz Cheddar cheese, grated
- 4 oz Parmesan cheese, grated
- small bunch of fresh Italian parsley, finely chopped
- sea salt
- 1 lb dried macaroni (elbows)
- 1 cup sour cream
Preparation
Step 1
1) Bring large pan of salted water to boil.
2) Add macaroni and all cauliflower and cook according to pasta package directions.
3) Combine cheeses into large heatproof bowl. Place the bowl over the saucepan and add the sour cream.
4) Carefully stir occasionally until cheese is smooth and melted. (If the water boils up beneath the bowl, turn the heat down slightly.)
5) Add parsley and pinch of salt & pepper to the cheese mixture.
6) Carefully remove the bowl of cheese using a towel or oven gloves and set aside.
7) Drain macaroni in colander over bowl, reserving the cooking water.
8) Return pasta to pan, pour in melted cheese & stir.
9) If the consistency is too thick, add some of the cooking water to thin it out.
10) Optional: Preheat broiler to medium-high heat. Add 2/3 cup of reserved cooking water to the macaroni, stir, then transfer to a baking dish. Place under broiler until golden brown & bubbling.