Cauliflower Mac & Cheese

Cauliflower Mac & Cheese





Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 - 6 Servings

WHAT YOU NEED

• 2 C Dry Macaroni Noodles
• 4 C Fresh Cauliflower, cut in to small florets
• 1 1/2 C Whipping Cream, room temp
• 3 Large, Free-Range Eggs
• 1/4 C Unsalted Butter, melted & cooled
• 1 1/2 C Habanero Cheddar, shredded
• 1 C Extra Old White Cheddar, shredded
• 1/4 C Cream Cheese, room temp
• 1/4 C Grana Padano, shredded
• 1 Tsp. Dry Mustard
• 1/2 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• 1/4 Tsp. Cayenne
• 1/2 Tsp. Sea Salt
• Cracked Pepper
• Fresh Chives - Garnish

DIRECTIONS

• Preheat oven to 350 F
• Bring a large pot of cold, heavily salted water to a boil on medium high heat. Set up a bowl with ice water to strain your cauliflower. Once boiled, add the cauliflower florets and let those boil for 3 - 4 minutes. Strain the cauliflower directly in to the ice water and add the noodles to the boiling water. Cook to al dente.
• In the meantime, whisk together the cream, butter, dry mustard, garlic & un powders, cayenne, salt, and some cracked pepper. 
• Once the noodles are strained, return the empty pot to the burner and turn off the heat. Add the noodles and cauliflower back to the pot and pour in the cream mixture. Reserve a handful of the mixed cheeses for the top but add the rest to the pot and stir until combined.
• Spray the inside of a 9"x13" with cooking spray. Transfer the creamy mac to the baking dish and tap the dish off the counter a few times to settle everything. Sprinkle with reserved cheese and a pinch of salt & cracked pepper.
• Bake uncovered for 35 - 40 minutes until golden brown and bubbly. If desired, switch the oven to BROIL for a couple of minutes for some additional browning action on top. Remove and set on to a wire cooling rack to rest for 5 - 10 minutes before serving. Serve each portion with a sprinkling of fresh, chopped chives. ENJOY!

HAPPY VEG