As a food blogger, I feel obligated to present my readers with a Thanksgiving assortment of classic recipes, modern twist, in delectable desserts. Problem is, I don’t cook Thanksgiving dinner (and to be 100% honest, I’m not down with pumpkin pie). That doesn’t mean I don’t enjoy a hearty scoop of mashed potatoes lathered in gravy right next to a mountain of stuffing all surrounding a perfectly prepared slice of turkey though. So, I’m going to do my best to present a few recipes before the big day that you may want to add to the assortment.
In late summer we discovered the joy of roasted cauliflower and I’ve been keeping it on hand ever since. It’s quickly become a favorite vegetable on our house and I’ve been looking for ways to use it as much as I can. Now, we all know Handsome doesn’t allow me to mess with his macaroni and cheese, but from time to time I can sneak a little something in.
I’m no dietitian, but this “lighted up” macaroni and cheese from Food Network magazine, would certainly full me if I were counting calories. Heavy cream, lots of cheese, and pasta – I’m pretty sure the only redeeming quality is the cauliflower. Either way, it made for a delicious meal and even better leftovers (when mixed with a little taco meat and reheated).
Lightened Up: Three-Cheese Macaroni
Adapted from Food Network Magazine Oct 2009
- 1 large egg
- 1/2 cup heavy cream
- 1/2 cup 2% milk
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
- 1/2 teas smoked paprika
- Kosher salt and freshly ground black pepper
- 1 1/3 cups grated extra sharp cheddar cheese
- 1/2 cup grated havarti cheese
- 3/4 cup grated pecoreno romano
- 1/2 head cauliflower, cut into small flourets
- 2 cups medium pasta shells
- 2 cups medium whole wheat pasta shells
Whisk the eggs, cream, milk, cayenne, nutmeg, paprika, salt, and pepper to taste in a bowl. Toss the 1 cup cheddar, 1/2 cup havarti dill, and 1/2 cup pecoreno romano in a separate bowl.
Bring a large pot of salted water to a boil. add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat broiler.
Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheese melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you could also use a regular blender). Stir in some of the reserved pasta water until creamy.
Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with 1/3 cheddar and 1/4 pecoreno romano. Broil until golden brown, about 5 minutes.