Vegetarian cauliflower mac & cheese recipe
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Ingredients
4
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Preparation
Preparation15 min
Cook time40 min
- Bring a large pot of salted water to a rolling boil. Add the dried elbow pasta and stir. Cook just under (about a minute) al dente. Drain, rinse with cool water and set aside.
- Preheat the oven to 400 degrees F. Melt 1/4 cup of butter in an 11" cast iron skillet and whisk in the flour.
- Cook out the flour for a couple of minutes then add in the milk and cream. Whisk constantly to make sure it's smooth without lumps.
- Whisk in the dry mustard and season with salt and pepper. In batches, melt in the cheddar/parmesan cheese. Mix a little in at a time and whisk to prevent lumps. Taste the sauce and season with salt and pepper to taste.
- Add the cooked, drained pasta to the cheese mixture and stir until the pasta's evenly coated. Mix together the breadcrumbs, cauliflower and thyme in a bowl until evenly mixed.
- Spread evenly on top of the pasta. Dot the top of the breadcrumb with more butter and place in the oven.
- Bake uncovered for 20-25 minutes until browned and bubbling. Cool for at least 5 minutes before serving.
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