Shelly's Recipe

The Creative Kitchen | Appenzeller Mac and Cheese - The Creative Kitchen

Category: Pasta

Serves 6

16 ounces shell pasta
3 cups chopped cauliflower florets (chopped into 1-1 ½ inch pieces)
2 cups whole milk
1 tsp Dijon mustard
1 tsp salt
½ tsp black pepper
½ cup unsalted butter
½ cup all purpose flour
2 ½ cups grated Appenzeller cheese (Swiss-type or Alpine cheese)

Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish. Set aside.

In a large pot, add water and heat until boiling. Add macaroni and cauliflower and cook for 6 minutes, or until macaroni is tender. Drain and set aside.

In a medium mixing bowl, stir together milk, Dijon mustard, salt, and pepper. Set aside.

In a medium saucepan, over medium heat, melt butter. Add flour and whisk to combine. Slowly add milk and whisk until smooth.

Continue to whisk frequently until mixture thickens and begin to boil. Remove saucepan from heat and add Appenzeller cheese. Stir until cheese is melted.

In a large mixing bowl, stir together cheese mixture with pasta and cauliflower mixture. Transfer to greased baking dish. Bake for 18-20 minutes, or until edges begin to bubble.