| Holiday Recipe Finalist - Mac N' Cheese |
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Posted by Trina: December 2, 2011 We have introduced you to our first 2 final recipes the Leftover Turkey Salad and the Spinach Quinoa Salad with Roasted Veggies. Both recipes used in season ingredients, family friendly and easy for a busy mom to make during the week or for a weekend party with the girls. Our last recipe that we chose to be in the final had that real family feel and also used an unique ingredient that many people wouldn't have chosen on their own. I have to say I was a little nervous to try out this recipe because of this cool weather ingredient. Once I did I was hooked, I don't think I will ever go back to putting butternut squash in my Mac and Cheese because I now will use..... Cauliflower! Yes, I said it Cauliflower. I don't know why I didn't come up with that because it's the perfect ingredient to hind in homemade Mac and Cheese.It was so easy to cook because I just roasted it in the oven until done and then blended it with milk until smooth. It makes a rue and perfect for the sauce.Thank You Nicole A. for allowing me to think outside the box!
Cauliflower Mac 'N Cheese
 Ingredients
1 med. head of cauliflower - broken up into pieces
1/2 white onion - diced
2 or 3 cloves garlic - chopped
1/3 cup extra-virgin olive oil
1 cup of milk
1 pound elbow macaroni or small penne - cooked per package directions.
4 cups shredded sharp white cheddar cheese
2 cups panko bread crumbs or your favorite bread crumbs.
optional: chopped fresh parsley salt and freshly ground black pepper
Directions
Pre-heat oven to 375 degrees. Break up cauliflower into medium sized florets. On a baking sheet toss with onion and garlic and dress with 1/4 cup olive oil. Roast in the center of the oven for about 20 minutes until tender. Puree roasted cauliflower mixture with 1 cup of milk until you have a creamy-textured sauce. TIP: If using a very large head of cauliflower reserve some of roasted cauliflower for a healthy side dish! Pour in a saucepan over medium heat and add grated cheddar cheese. Stir well until melted then add cooked macaroni elbows. Season with salt and fresh pepper. Pour into a 9x14 baking dish. In a mixing bowl with panko bread crumbs fold in parsley and 1/4 cup olive oil. Season with salt and pepper. Sprinkle evenly over the mac n cheese and bake at 350 degrees for 20-25 minutes until cheese is bubbly and top is golden brown.
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