Macaroniandcheesewithcauliflower Recipes

Steps:

• Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins.
• Melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce.
• Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.

Steps:

• Heat 1 tablespoon butter and 1 grated garlic clove in a small nonstick skillet over medium heat until foamy. Stir in the panko, season with salt and pepper and cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and stir in the parsley.
• Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs for al dente, adding the cauliflower during the last 4 minutes of cooking. Reserve 1/4 cup cooking water, then drain the macaroni and cauliflower; set aside. Carefully wipe out the pot.
• Return the pot to the stove, add the remaining 3 tablespoons butter and melt over medium-high heat. Add the remaining 2 grated garlic cloves and cook 1 minute. Whisk in the flour and cook until golden, about 2 minutes. Whisk in the milk, return to a simmer and cook until thickened and smooth, 1 to 2 minutes. Whisk in the cream cheese and cheddar until smooth; season with 1/2 teaspoon salt.
• Stir the spinach into the cheese sauce until wilted, then add the macaroni and cauliflower; season with salt and pepper. Stir in the reserved cooking water, 1 tablespoon at a time, until the sauce is creamy and smooth. Divide among bowls and top with the herbed panko.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Bring a large pot of salted water to a boil. Add cauliflower and cook until tender, 8 to 10 minutes. Remove from heat, drain, and set on paper towels to dry.
• Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Pour in heavy cream and cook until bubbling. Slowly add 1 cup Cheddar cheese; cook, stirring constantly, until sauce is thickened, 2 to 3 minutes.
• Place cauliflower in the prepared baking dish. Pour cheese sauce over top and stir until thoroughly coated. Sprinkle remaining Cheddar cheese over top.
• Bake in the preheated oven until cheese is fully melted, about 10 minutes.

Steps:

• Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
• Spray the baking dish with vegetable oil spray.
• Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
• Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Steps:

• Toss cauliflower and 1/4 tsp. salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic with a knife a few times to vent, and microwave on high 10 minutes. Carefully remove plastic and transfer cauliflower to a colander. Let cool to room temperature, then transfer to a large bowl.
• Meanwhile, cook milk, cream cheese, curry powder, mustard, and remaining 1 tsp. salt in a medium saucepan over medium heat, stirring constantly, until smooth, about 4 minutes. Let cool to room temperature, about 30 minutes. Add cauliflower and toss to combine. Add mozzarella and 6 oz. cheddar and toss to combine-mixture should be cool enough so cheese doesn't melt. Transfer cauliflower mixture to freezer-to-oven-safe baking dish or dishes.
• If baking immediately, preheat oven to 350°F. Cover dish with foil and bake casserole until heated through and just beginning to bubble, about 45 minutes for large dish, or about 30 minutes for small dishes. Remove foil and sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
• If freezing to bake later, cover dish with an airtight lid or double layer of plastic wrap and freeze up to 3 months. To cook, preheat oven to 350°F. Cover dish with foil and bake casserole 45 minutes for large dish, or 30 minutes for small dishes. Remove foil and stir well with a rubber spatula. Continue to bake, uncovered, until just bubbling and heated through, 10-15 minutes more. Sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
• To cook individually portioned frozen casseroles in the microwave, partially cover and microwave on high 4 minutes. Uncover, stir, and microwave at 1-minute intervals until heated through, 4-5 minutes more.
• Top with chives, if using, before serving.
• Do Ahead
• Casserole(s) can be assembled 1 day ahead; cover and chill, or freeze up to 3 months.

Steps:

• Preheat oven to 400 degrees F.
• Cook the cauliflower in simmering water until tender. Use a slotted spoon to remove.
• Cut the cauliflower florets into bite size pieces.
• Return water to the boil and cook the pasta in the same water. Drain.
• Combine the melted butter, breadcrumbs and parmesan cheese in a bowl and set aside.
• Melt the butter in medium sauce pan.
• Add flour mixed with salt, nutmeg and pepper, using a whisk to stir until well blended.
• Slowly add the milk and cream, stirring continuously until blended.
• Simmer for 2 minutes or until it thickens, stirring constantly.
• Remove from heat and add the cheese, stirring until melted.
• Combine the pasta, cauliflower and cheese sauce and transfer to a buttered casserole dish.
• Top with the breadcrumb mixture.
• Bake for 20 minutes, until the breadcrumbs form a crispy crust.

Steps:

• Heat oven to 350ºF.
• Cook macaroni in large saucepan as directed on package, omitting salt and adding cauliflower to the boiling water for the last 5 min.
• Meanwhile, melt butter in large saucepan on low heat. Add flour and nutmeg; cook and stir 2 min. or until hot and bubbly. Gradually stir in milk; cook and stir on medium heat 3 to 5 min. or until mixture comes to boil and thickens. Add Swiss cheese; cook and stir 2 min. or until completely melted. Remove from heat.
• Drain macaroni mixture. Add to cheese sauce in pan; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan. Cover.
• Bake 30 min. or until heated through, uncovering for the last 10 min.

Steps:

• Blanch cauliflower for 5 minutes.
• Refresh under cold water; drain well.
• Cook pasta until al dente.
• Refresh under cold water; drain well.
• Cook onion in 1 tblsp butter over moderately-low heat until softened; stir in flour and cook 2 minutes.
• Whisk in milk, cream, Worcestershire Sauce, ketchup, mustard powder, cayenne pepper and nutmeg and bring just to a boil, stirring, and simmer for 3 minutes.
• Preheat oven to 350F and place rack in center of oven.
• Add 1 cup of Cheddar and all of the Parmesan, stirring, until completely melted.
• Stir in macaroni, cauliflower and ham and season.
• Mound into prepared baking dish and top with remaining Cheddar.
• Toss breadcrumbs with remaining 2 tsps butter (melted) and sprinkle over cheese.
• Bake for 25 minutes, or until topping is golden.

Steps:

• Heat the oven to 450 degrees. Toss the cauliflower with the olive oil on a baking sheet. Season with salt and pepper, spread in an even layer and roast until browned and cooked through but retaining some bite, about 15 minutes.
• Transfer the cauliflower to an 8-inch or other 2-quart baking dish. (You could also bake this in individual ramekins; just mix the cauliflower with the other ingredients in a medium bowl before dividing.) Reserve 1/4 cup Cheddar. Add the remaining 1 1/4 cups Cheddar, heavy cream, garlic and cayenne to the cauliflower and stir to combine. Season with salt and pepper, then top with the reserved 1/4 cup Cheddar.
• Roast until the cream has thickened, the cheese has melted, and some of the cauliflower is browned on top, 15 to 20 minutes. Let sit 5 minutes before serving.

Steps:

• Cut cauliflower into small florets, about 4 cups (1.2 kg).
• Add cauliflower florets into a 6-quart (6 L) Dutch oven of boiling water and boil for 5 minutes.
• Drain the cauliflower in a colander, and return to the pot. Reduce heat to low.
• Add in salt, pepper, and sour cream, and stir until thoroughly combined.
• Stir in cheddar cheese until melted.
• Remove from heat. Top with parsley (optional).
• Enjoy!

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Cook cauliflower in boiling water in large saucepan 4 minutes; drain well.
• Melt 2 Tbsp. margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, stirring frequently. Remove from heat. Add 1-1/4 cups Cheddar and 3 Tbsp. Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2.5-L casserole dish sprayed with cooking spray.
• Microwave remaining margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
• Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.