by Food Blogga
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my 35 recipes »
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Food Blogga's Notes:
Expand1 head orange cauliflower (white can be substituted) Ask a question about this ingredient
1/2 pound small pasta such as gemelli, elbows, or shells Ask a question about this ingredient
3 tablespoons butter, divided Ask a question about this ingredient
1/4 cup all-purpose flour Ask a question about this ingredient
2 cups low-fat or skim milk, plus 1/2 cup for pureeing cauliflower Ask a question about this ingredient
1 cup grated sharp white cheddar cheese, plus 1/2 cup for sprinkling on top Ask a question about this ingredient
several shakes of salt and black pepper Ask a question about this ingredient
1 tablespoon fajita or Mexican spices, optional Ask a question about this ingredient
1/4 cup plain dry bread crumbs Ask a question about this ingredient
Preheat oven to 350 degrees F. Coat a 9-inch glass or ceramic baking dish with cooking spray.
Ask a question about this stepBring a large saucepan of water to a boil. Trim cauliflower and break into small florets. Boil until tender, 10-15 minutes. Drain. Place in a blender or processor with 1/2 cup milk and puree until thick and smooth. Set aside.
Ask a question about this stepCook pasta according to directions until al dente.
Ask a question about this stepFor the sauce, melt 2 tablespoons butter in a medium saucepan over medium heat. Add flour and whisk briskly. Gradually add 2 cups milk, whisking continuously, until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly. Add the pureed cauliflower, 1 cup cheddar cheese, and a generous amount of salt and black pepper. Whisk until smooth and remove from heat. Add cooked pasta to the cheese sauce and toss until well coated. Pour into the prepared baking dish and sprinkle remaining 1/2 cup cheddar evenly over the top.
Ask a question about this stepFor the buttered breadcrumbs, melt 1 tablespoon butter in a small skillet over medium heat. Add bread crumbs and toss until coated. Sprinkle evenly over the top of the cheddar.
Ask a question about this stepBake for 40-45 minutes or until golden brown on top and the cheese sauce is bubbling around the edges.
Ask a question about this stepI love the orange cauliflower - it's called Cheddar cauliflower around here. Great recipe!
You know, I just read that the other day, but I've never seen it. Cute name though!
that looks great -- and it's a good excuse to eat more mac and cheese!
Great idea! I'll admit, I have a hard time with cauliflower but I will definitely try this one. It's so nice to have lots of veggies in a casserole - so much healthier. And don't you love the husband comments? I've heard a few like that, too!
The husband comments are the best!
This sounds SO good, and thank you for a lighter healthier version of mac n cheese - swimsuit season is right around the corner!!!
Brilliant! I was just thinking, this morning, about how I'd like to put some of the great baked pasta --mostly, the mac'n'cheese -- recipes that have been posted lately to use with broccoli, and not pasta, as the base ingredient!! Have never seen orange cauliflower before . . . never even heard of it. Lovely!
Then you've got to try it! It's so cheerful and tasty.
This looks fabulous!! I've got to make this. Right. Now.
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
vrunka-As if we need an excuse to eat more mac n' cheese. :)
aargesi-You're so welcome! I feel less guilt this way.
chezsuzanne-I'm happy to hear it. Thanks!