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Christine's Cauliflower mac and cheese

Adding cauliflower to your mac and cheese is a good way to reduce your pasta intake and add some extra vitamins and nutrients to dinner!

Serves 4- 6

Ingredients
  • ¼ cup. butter (50ml)
  • ¼  cup flour ( 50 ml)
  • 3 cups  2 % milk (750 ml)
  • ¼ tsp ground turmeric or several threads saffron
  • salt and pepper to taste
  • ¼ tsp. grated nutmeg
  • ¼ tsp. cayenne pepper
  • salt and freshly cracked pepper to taste
  • 1 cup grated good quality old cheddar cheese or to taste  (250 ml) 
  • ¼ cup grated Parmigianno regiano cheese (50 ml)
  • 3 cups    bowtie pasta (200 gm)
  • 1 large head cauliflower, florets only with smaller stems ( 8 cups )
  • Chopped parsley, optional
Instructions
  1. Cook macaroni  in rolling boiling salted water, in a pot that will fit the pasta and cauliflower, according to package directions . At the five minute mark, add the cauliflower and continue to boil until both are tender, about 12-14 minutes.
  2. Meanwhile, in a large saucepan over medium heat, melt butter.  Add the flour and stir with wooden spoon, until a paste forms.  Remove from heat and add 1 cup of cold milk and whisk to fully blend the flour. Return to heat and add the remaining milk and stir with wooden spoon over medium high heat until thick and bubbling.  Add a pinch of nutmeg, turmeric or saffron, salt and pepper and cayenne to taste.  Remove from heat and add the grated cheddar and Parmigiano cheeses. Stir until cheese melts.
  3. Drain pasta with cauliflower and toss into cheese sauce.  Sprinkle with parsley for colour.