Lauren and I love mac and cheese but I don't eat it often because of the endless low carb diets. I'm going to try one of these recipes this weekend and see if I can get Lauren to like it. One change I'm going to have to make is to use orange cheddar cheese. I don't think that 5 year old Lauren would eat mac and cheese that wasn't orange. And she likes broccoli but not cauliflower so we'll have to see.
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| Since the pictures of the meals are not very pretty, I put this beautiful picture of Lauren to brighten the page! |
Which mac and cheese recipe do you use for your grandkids who are mac and cheese lovers?
Cauliflower Mac 'n Cheese
Triple creamy cheeses with cauliflower make for a tasty make-ahead pasta bake that's easy to reheat.
by Rachael Ray | from Week in a Day | on 11/09/10
INGREDIENTS
Salt 1 pound short cut pasta, such as macaroni, ziti or penne rigate, regular or whole wheat 1 tablespoon extra virgin olive oil (EVOO) 1 large head cauliflower 1 cup chicken stock 3 tablespoons butter 1 onion, finely chopped 4 cloves garlic, finely chopped 3 tablespoons flour About 2 1/2 cups whole milk Freshly ground black pepper Freshly grated nutmeg 3-4 sprigs fresh sage leaves, very thinly sliced 2 tablespoons Dijon mustard 1 cup sharp white cheddar cheese, divided 1 cup Gruyère cheese, divided 1 cup shredded Parmigiano Reggiano cheese, divided 1 small bundle watercress, washed and chopped
Serves 6
Salt 1 pound short cut pasta, such as macaroni, ziti or penne rigate, regular or whole wheat 1 tablespoon extra virgin olive oil (EVOO) 1 large head cauliflower 1 cup chicken stock 3 tablespoons butter 1 onion, finely chopped 4 cloves garlic, finely chopped 3 tablespoons flour About 2 1/2 cups whole milk Freshly ground black pepper Freshly grated nutmeg 3-4 sprigs fresh sage leaves, very thinly sliced 2 tablespoons Dijon mustard 1 cup sharp white cheddar cheese, divided 1 cup Gruyère cheese, divided 1 cup shredded Parmigiano Reggiano cheese, divided 1 small bundle watercress, washed and chopped
Serves 6
PREPARATION
Bring the water to a boil for the pasta. Salt the water and undercook the pasta by 2 minutes, about 5-6 minutes.
While the water comes to a boil, in a covered Dutch oven, heat the EVOO over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot. Add 1 cup stock, cover and steam for 12-15 minutes, until tender. Remove and separate the cauliflower into florets. Discard the water from the pot.
Over medium heat in the same pot, melt the butter, then add the onion and garlic. Sauté for 3-4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg and sage. When thickened, stir in the Dijon mustard and two-thirds of the combined cheeses.
Drain the pasta and add it to the cauliflower. Stir in the cheese sauce, transfer to baking dish and top with the remaining cheese. Cool completely and cover for a make-ahead meal.
Bring the water to a boil for the pasta. Salt the water and undercook the pasta by 2 minutes, about 5-6 minutes.
While the water comes to a boil, in a covered Dutch oven, heat the EVOO over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot. Add 1 cup stock, cover and steam for 12-15 minutes, until tender. Remove and separate the cauliflower into florets. Discard the water from the pot.
Over medium heat in the same pot, melt the butter, then add the onion and garlic. Sauté for 3-4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg and sage. When thickened, stir in the Dijon mustard and two-thirds of the combined cheeses.
Drain the pasta and add it to the cauliflower. Stir in the cheese sauce, transfer to baking dish and top with the remaining cheese. Cool completely and cover for a make-ahead meal.
Broccoli and Cauliflower Gratin Mac 'n Cheese
Garlic, chives, Dijon mustard, sour cream and extra sharp cheddar
cheese are just the right ingredients to highlight the flavors of
broccoli and cauliflower for this make-ahead mac 'n cheese.
by Rachael Ray | from Week in a Day | on 11/09/10
Ingredients
- Salt
- 1 small head or bundle broccoli, trimmed into florets
- 1 small head cauliflower or half a large head, trimmed and cut into florets
- 1 pound whole wheat macaroni or penne or other short-cut pasta
- 2 cups sour cream or reduced fat sour cream
- 1 tablespoon Dijon mustard
- 1/3 cup chives, finely chopped
- 2 cloves garlic, peeled and grated or crushed into paste
- A few drops of hot sauce
- Freshly ground black pepper
- 2 1/2 cups grated extra-sharp cheddar cheese, divided
Serves 6
Preparation
Bring a large pot of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer and drain. Add the pasta to the water and undercook by about 2 minutes, then drain.Meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. Add the pasta and cauliflower and two-thirds of the cheese. Stir to combine, then transfer to a casserole or baking dish and cover with the remaining cheese. Cool and chill for a make-ahead meal.
To heat and eat, place the casserole on baking sheet and bake it in the middle of a pre-heated 375°F oven until deeply golden and bubbly, about 40-45 minutes.
