cauliflower
cheddar
cheese
chive
comfort food
dinner
lunch
mac n cheese
pasta
parmesan
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Mac & Cheese with Cauliflower

Mac & Cheese with Cauliflower

How to Make Sfincione (Sicilian Pizza)

Kristin Chenoweth Talks Mental Health In New Book, "I'm No Philo…

How to Make Chicken and Chorizo | Rachael Ray

Sherri Shepherd on New Talk Show + Rach's Easy Chicken Chow Mein

Cameron Diaz Talks Coming Out of Retirement + Rach's Green Capon…

How to Make Lentil Salad With Carrots, Roast Chicken + Crunchy C…

Carrying On Her Husband's Legacy: 96-Year-Old Elaine LaLanne Sti…

'Modern Family's' Julie Bowen Shares What It's Like Living with …

Julie Bowen Reveals "Modern Family" Cast Didn’t See Each Other F…

How to Make Hard Shell Green Chili Chicken Tacos | Rachael Ray

Actor Sterling K. Brown Says He Keeps In Close Touch With TV Fam…

How to Make Hong Kong Style Tiger Prawns in Sweet & Sour Ginger

How to Make Egg Fried Rice with Romaine Lettuce | Fang Family

Blind YouTuber Shares Her Inspiring Story With 1.9 Million Subsc…

Actor Sterling K. Brown on FINALLY Taking a Kid-Free Vacation Wi…

How to Make Chicken Cacciatore | Rachael Ray

Classic Sicilian Pizza + Broadway Star Kristin Chenoweth

“What’s up? I can’t read”—Unlikely TikTok Hero Opens About Learn…

This Father Created "Stand In Pride" For LGBTQ Couples Getting M…

Please go to http://www.generalmills.com/flour to read an important message from General Mills regarding their 5/31/16 FLOUR RECALL.

Ingredients

  • 1 pound whole wheat or semolina penne rigate
  • 2 cups chicken or vegetable stock
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 1 head cauliflower, cored and greens trimmed
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 12 ounces (3/4 pound) extra-sharp white cheddar cheese
  • 1 rounded teaspoon dry mustard
  • Freshly grated nutmeg, to taste
  • Salt and pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons minced chives
  • 2 tablespoons finely chopped fresh parsley

Yield

Serves: 6

Preparation

Bring a pot of water to a boil for the macaroni. Salt it liberally and cook pasta to just shy of al dente—about 7 minutes for whole wheat, about 6 for white pasta.
 
Place stock, garlic and onion in a Dutch oven and bring to a boil. Add whole head of cauliflower, cover and simmer 15-20 minutes until the cauliflower is very tender. Remove to a plate and strain the stock.

 
In a deep skillet or large saucepot, melt butter over medium to medium-high heat. Whisk in flour, cook for a minute then stream in stock. Bring to a boil, add half-and-half and let sauce thicken; stir in cheddar cheese. Season sauce with mustard, nutmeg, salt and pepper.
 
Preheat broiler to high and place a rack in the center.
 
Separate cauliflower into small florets and toss with sauce and pasta,. Place in a baking dish and top with Parm. Place in oven and broil to brown, about 3-5 minutes. Garnish with chives and parsley, and serve.