Archive for May, 2010

Macaroni & Cauliflower Cheese Bake

Wednesday, May 5th, 2010


I posted this photo on my 365 blog last week and promised I’d post the recipe here. Sorry for being a slowpoke.
This is the first meal I’ve made from Jamie’s Food Revolution – I was so thrilled with the results, and I’m pumped to try something else from the book. It’s all about getting people cooking real food, and realizing that cooking does not have to be scary – anyone can cook. The goal is to get people passing on their recipes so that more and more people join the revolution. So here I go, passing it on to you! This really was simple to make – the trickiest part was just getting my bowl with the cheese to stay on top of my pot properly, since it was nearly the same circumference as the top of the pot, it was a little wobbly. It worked though, and sure was tastier than mac & cheese out of a box!

1/2 a head of cauliflower
8 oz Cheddar cheese
4 oz Parmesan cheese
small bunch of fresh Italian parsley
sea salt
1 lb dried elbow macaroni (I substituted bow-ties)
1 cup sour cream (or creme fraiche if you can find it and are feeling decadent)

Chop cauliflower into small florets and thinly slice the stalk. Grate the Cheddar and Parmesan into a large heatproof bowl. Finely chop the parsley stalks and leaves.

Bring a large pot of salted water to a boil. Add the macaroni and cauliflower and cook according to macaroni package instructions. Place the bowl of cheese over the pot and add the sour cream. Carefully stir every so often until the cheese is smooth and melted. If the water boils up below, turn down the heat slightly. Add all the chopped parsley to the melted cheese and season with salt and pepper. Carefully remove bowl with oven mitts and set aside. Reserve some of the cooking water, then drain pasta in a colander. Return pasta to pot, pour in the melted cheese, and stir. If the consistency is too thick, add a bit of your cooking water to think it out. Now you can serve as is, or finish it under the broiler to make it crispy and golden on top – preheat your broiler to medium/high heat, add 2/3 cup of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish. Place under the broiler until golden and bubbling.