This recipe is exactly what you need for a cold night as it will offer you the most creamy mac ‘n’ cheese, while a well-hidden ingredient enhances your diet with vitamins and fiber.
And what is this surprise ingredient? The so misunderstood cauliflower! So try this recipe for the perfect mac ‘n’ cheese that will make you look at cauliflower with a different eye.
Materials:
– 3 tablespoons olive oil
– 1 kg of short pasta
– 1 medium-sized cauliflower, cut into thin slices
– 4 cloves garlic, finely chopped
– 1 large onion, cut into thin slices
– salt and freshly ground black pepper
– 115 grams of cheddar cheese, grated (about 1 cup)
– 55 grams of grated Parmesan cheese (about 1/2 cup)
– a little mustard powder
– Cayenne pepper
– 1 cup grated breadcrumbs
– a little fresh parsley, finely chopped
Implementation:
Preheat the oven to 200 degrees. Lightly grease a baking tray.
Boil the pasta according to the instructions on the package and strain it.
Heat 2 tablespoons oil in a large saucepan over medium heat. Add the cauliflower, garlic and onion. Season with salt and pepper and cook, stirring occasionally, until softened, for 15 to 20 minutes. Add 4 cups of water and simmer until the vegetables are very soft, 10 to 12 minutes. Drain, holding 2 cups of water and let it cool slightly.
Mix the vegetables, cheddar, parmesan, mustard powder and cayenne pepper in a blender. Mash by adding enough water from what you kept, until smooth, for 1 to 2 minutes.
Add this sauce to the pasta and stir to combine. Transfer them to the prepared pan. In a bowl, mix the breadcrumbs, parsley and a tablespoon of oil. Season with salt and pepper. Sprinkle over the pasta. Bake until golden brown, 14 to 16 minutes.
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