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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 tbsp olive oil, divided
1 head cauliflower
Salt and freshly ground black pepper
1 lb elbow macaroni
6 tbsp butter, divided
1 small onion, finely diced
4 tbsp flour
3 cups milk
Pinch of cayenne
4 cups (1 lb) Havarti Cheese with Caraway, shredded or plain Havarti plus 2 tsp caraway seeds
1/2 cup breadcrumbs
2 tbsp grated Parmesan Cheese (optional)
Preheat the oven to 450. Drizzle 1/2 tablespoon olive oil over the bottom of a 9×13-inch baking pan.
Trim the head of cauliflower, and slice into 1/2-inch thick slabs. Arrange the cauliflower pieces in the baking pan to cover the bottom in a single layer. Drizzle with the remaining oil and sprinkle with salt and pepper.
Roast for 25 to 30 minutes, until tender and lightly browned. Remove from the oven and reduce the oven temperature to 400°F.
Meanwhile, bring a large pot of salted water to a boil; add the macaroni and cook until just barely tender; drain and set aside in a large bowl.
In a large saucepan over medium heat, melt 4 tablespoons butter. Add the onion and sauté until translucent, about 5 minutes.
Sprinkle in the flour and cook, stirring constantly, until pale golden, about 3 minutes. Whisk in the milk and cayenne. Whisking and stirring frequently, bring to a simmer; simmer for 2 to 3 minutes, until the sauce has thickened slightly.
Remove from the heat and gently stir in the Havarti Cheese, stirring until melted. Season generously with salt - you’ll need at least 2 teaspoons. Pour the sauce over the macaroni and stir to coat well, then pour the mixture over the roasted cauliflower in the baking dish.
Melt the remaining 2 tablespoons butter and toss it with the bread crumbs.
Sprinkle the crumbs over the macaroni and cheese; top with Parmesan, if desired. Bake until very bubbly and browned on top, about 30 minutes. Let sit for 10 minutes to set up before serving. Serves 8
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ROASTED CAULIFLOWER MACARONI & CHEESE WITH CARAWAY HAVARTI
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 tbsp olive oil, divided
1 head cauliflower
Salt and freshly ground black pepper
1 lb elbow macaroni
6 tbsp butter, divided
1 small onion, finely diced
4 tbsp flour
3 cups milk
Pinch of cayenne
4 cups (1 lb) Havarti Cheese with Caraway, shredded or plain Havarti plus 2 tsp caraway seeds
1/2 cup breadcrumbs
2 tbsp grated Parmesan Cheese (optional)
Preheat the oven to 450. Drizzle 1/2 tablespoon olive oil over the bottom of a 9×13-inch baking pan.
Trim the head of cauliflower, and slice into 1/2-inch thick slabs. Arrange the cauliflower pieces in the baking pan to cover the bottom in a single layer. Drizzle with the remaining oil and sprinkle with salt and pepper.
Roast for 25 to 30 minutes, until tender and lightly browned. Remove from the oven and reduce the oven temperature to 400°F.
Meanwhile, bring a large pot of salted water to a boil; add the macaroni and cook until just barely tender; drain and set aside in a large bowl.
In a large saucepan over medium heat, melt 4 tablespoons butter. Add the onion and sauté until translucent, about 5 minutes.
Sprinkle in the flour and cook, stirring constantly, until pale golden, about 3 minutes. Whisk in the milk and cayenne. Whisking and stirring frequently, bring to a simmer; simmer for 2 to 3 minutes, until the sauce has thickened slightly.
Remove from the heat and gently stir in the Havarti Cheese, stirring until melted. Season generously with salt - you’ll need at least 2 teaspoons. Pour the sauce over the macaroni and stir to coat well, then pour the mixture over the roasted cauliflower in the baking dish.
Melt the remaining 2 tablespoons butter and toss it with the bread crumbs.
Sprinkle the crumbs over the macaroni and cheese; top with Parmesan, if desired. Bake until very bubbly and browned on top, about 30 minutes. Let sit for 10 minutes to set up before serving. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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