Romanesco Cauliflower Mac and Cheese

Name: Romanesco Cauliflower Mac and Cheese
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 8
Ingredients: 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

43 minutes

Weeknight Weekend Gatherings Dairy/Cream No Meat Classic Blue Box Soup

Made with Barilla Classic Blue Box Elbows pasta.

Macaroni & Cheese Recipes

Barilla Elbows Baked Mac and Cheese Recipe | US_PROD-1SF84HohWLNLbD2F59LEiQ

Ingredients

8 servings

1Box Barilla^® Elbows

1Small head Romanesco cauliflower, tough parts discarded

¾Cup shredded Monterey Jack or Fontina cheese

¾Cup shredded white cheddar cheese

½Teaspoon salt

OptionalGround paprika or crushed red pepper

Alfredo Sauce

1Cup heavy cream

1Cup whole milk

1Teaspoon garlic powder

2Teaspoons Corn starch

2Tablespoons water

½Cup, grated Parmigiano

To tasteSalt

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

Short

Pack size

16oz

Range

Classic Blue Box

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