Romanesco Cauliflower Mac and Cheese
Romanesco Cauliflower Mac and Cheese
43 minutes total / Calories 347
Made with Barilla Classic Blue Box Elbows pasta.
Macaroni & Cheese Recipes
Ingredients
Serves 8
| 1 | Box Barilla® Elbows |
| 1 | Small head Romanesco cauliflower, tough parts discarded |
| ¾ | Cup shredded Monterey Jack or Fontina cheese |
| ¾ | Cup shredded white cheddar cheese |
| ½ | Teaspoon salt |
| Optional | Ground paprika or crushed red pepper |
Alfredo Sauce
| 1 | Cup Heavy cream |
| 1 | Cup Whole milk |
| 1 | Teaspoon Garlic powder |
| 2 | Teaspoons Corn starch |
| 2 | Tablespoons Water |
| ½ | Cup, grated Parmigiano |
| To taste | Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring milk and cream to boil, lower the heat and add garlic powder. Meanwhile dilute corn starch with water, add to the sauce along with salt, whisk well and simmer for two minutes. Turn off heat, stir in cheese.
Step 2
Remove florets from cauliflower and cut into 1-inch pieces (you should have about 4 cups of florets). Cut core into large sections (you should have about 1 cup of cauliflower core).
Step 3
In a large pot, bring 4 to 6 quarts of water to a rolling boil. Add salt to taste and the cauliflower core. Return water to a boil, and boil uncovered for about 15 minutes or until cauliflower is very soft.
Step 4
Using a slotted spoon, drain cauliflower core and transfer to a blender. Add the sauce and blend until very smooth; transfer to a small saucepan and heat through over medium-low heat.
Step 5
Meanwhile, return the pot of water to a boil. Add the pasta; stir gently. Cook according to package directions, adding the cauliflower florets for the last 8 minutes of cooking time; remove from heat and drain well.
Step 6
Toss pasta and florets with sauce; add cheeses and salt; stir until well combined.
Step 7
To serve, sprinkle with paprika or crushed red pepper, if desired. Customize it: Vary by using orange cauliflower to add color and nutrients.
Elbows
Elbows, Gomiti or Chifferi in Italian, is named for its twisted tubular shape that can vary in size and be either smooth or ridged. Pasta Elbows originated from Northern and Central Italy, where they are traditionally used in soups.
Barilla® Elbow pasta is made with non-GMO ingredients. For more information, please read our position.
- Shape Elbows
- Cook time 7–8 mins
- Range Classic Blue Box