Comfort food today. Who doesn’t love mac and cheese? How about lightening up that carb total a bit, and spicin’ it up at the same time?
A winner for sure.
So get up and get busy in that kitchen.
- About 1/3-1/2 of a large head of cauliflower, broken up into fairly small flowerets.
- 1 c elbow macaroni (or other such as small shells)
- 1 1/2 c of milk
- either a roux of butter and flour (1:1 ratio) generally 2 tbsp of each, or 1 tsp xantham gum.
- 3 tbsp cream cheese
- 1 tsp dried mustard
- 1 large Poblano or other chile of your choice, charred, seeded, peeled and chopped.
- salt and pepper
- 1-3 tbsp hot sauce of your choice
- 2 cups shredded cheese (sharp cheddar is great)
- Salt a large saucepan of water and either place pasta in cold or bring to a boil first. It really doesn’t make any difference. Cook until about half way done and then add the cauliflower and continue cooking until macaroni is al dente and cauliflower is firm but pierceable with a knife fairly easily. Drain.
- Add the roux and milk, or add the milk to the empty saucepan, sprinkle the xantham gum on the surface and whisk, while heating until it gets bubbly and thickens.
- Cut up the cream cheese into bits and drop in and continue whisking until it has melted in.
- Add the mustard and salt and pepper and hot sauce.
- Add 2 c of cheese, cheddar.
- Add the pasta and cauliflower back in and stir until fully coated.
NOTES: you can add whatever chiles you wish and also vary the cheeses as you desire
SOURCE: Sherry Peyton