It's Secret Recipe time of the month again. I always look forward to the third Monday of the month because I get to find a new blogger, write about their amazing recipes and even rediscover some of my old favorites. It's one of my favorite times of the month and my husband loves it too.
This month, I was assigned Tea and Scones hosted by the Tea Lady (at least, that's what she calls herself in her comments/signoffs). She has so many recipes for savory foods, desserts and yes, scones. I wish I had more time to make more of her recipes (especially the scones) but this month was absolutely crazy at work and on the weekends. I made her delicious Cauliflower Mac and Cheese. It's a great recipe but different as it does not have a roux. It's great when it first comes out of the oven, but it doesn't hold over too well as leftovers. Still good, but try to eat it all the same day.
I made a half batch of this recipe and it was more than enough for 4 people (two of us, plus leftovers the next day). That's assuming you have giant portions too. If you want the whole recipe, check out her original recipe, but if half works for you, see below.
- 125 grams pasta (I used penne, but macaroni or shells would work too)
- 350 grams cauliflower, cut into small florets
- 1/2 cup plus 2 Tbsp milk
- 1/2 cup heavy cream
- 1 1/2 cup shredded cheddar cheese
- 1/2 cup shredded parmesan
- 1/4 tsp dry mustard powder
- 1 clove minced garlic
- 1 1/2 cups coarse breadcrumbs
- 1 tsp fresh chopped rosemary
- 2 Tbsp melted butter
- Boil pasta according to package directions. About 3 minutes before it's finished cooking, add in cauliflower and cook until tender. Drain and set aside.
- Bring cream and milk to a bare simmer with mustard powder. Add in cheese and stir until smooth
- Add pasta to cheese sauce and mix until coated. Pour into baking dish. Mix breadcrumbs with garlic, butter and rosemary. Top pasta with breadcrumb mixture.
- Bake at 350 for 20 minutes and eat immediately.