Baked Cauliflower Leek And Mushroom Macaroni And Cheese Recipes

Steps:

• For the mushrooms: Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds.
• Increase the heat to high, add the remaining 2 tablespoons of oil and heat until it begins to shimmer. Add the mushrooms and cook until golden brown and soft, stirring occasionally, about 8 minutes. Add the wine and cook until reduced; season with salt and pepper. Set aside.
• For the mac and cheese: Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 9 minutes. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.
• Put the milk into a medium saucepan and bring to a simmer over low heat.
• Heat the oil in a large ovenproof saute pan over medium heat until it begins to shimmer. Add the cauliflower, season with salt and pepper and toss to coat. Cook until slightly soft, about 5 minutes. Add 1 cup of water, cover loosely with foil and cook in the oven until soft.
• To make the bechamel, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 4 cups of the milk and cook, whisking constantly, until thickened and the flour taste has been cooked out, about 7 minutes, adding more milk if the sauce is too thick.
• Remove the cauliflower from the oven and transfer to a blender with 1 cup of the milk and blend until smooth. Add the cauliflower puree to the bechamel and stir until combined. Slowly whisk in the fontina, Monterey Jack, asiago and Parmigiano-Reggiano until smooth, adding more hot milk if too thick. Mix in the nutmeg. Pour the sauce over the pasta, add the mushrooms and stir well to combine.
• Butter a 10-inch baking dish, transfer the pasta mixture to it and bake until bubbly and the top is lightly golden brown, about 30 minutes.
• For the breadcrumb topping: While the mac and cheese is baking, melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 1 minute. Add the chiles and garlic and cook for 30 seconds. Add the breadcrumbs and cook until lightly toasted, about 5 minutes. Stir in the parsley and season with salt and pepper.
• Serve the mac and cheese topped with some of the breadcrumbs and a drizzle of white truffle oil. Garnish with parsley leaves.

Steps:

• Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins.
• Melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce.
• Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.

Steps:

• Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate.
• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese.
• Bake at 375 degrees F (190 degrees C) uncovered, for about 30 minutes, or until the cheese is brown.

Steps:

• Preheat oven to 400°F.
• Remove the green outer leaves from the cauliflower as well as the thick white stalk, taking care not to break off the florets. Cut a deep cross in the bottom of the stem and steam it whole over a pan of boiling water until slightly tender but not cooked through. The cauliflower florets should still be firm. Remove the cauliflower from the heat and leave to cool.
• Place the butter in a large saucepan and melt over medium heat. Lower the heat and add the finely chopped leeks. Cook until the leeks are softening slightly but not cooked thoroughly. Remove 1 tablespoon of the leeks and keep to one side. Add the flour to the remaining leeks in the pan and stir. The flour will become lumpy, but continue to stir for 2 - 3 minutes. This will cook the flour and soften it to make a better sauce. Add the large pinch of salt and the mustard powder and stir again. Turn up the heat to medium and add the milk all at once. Stir briskly until a smooth sauce forms. Continue stirring until the sauce is thick and glossy - about 4 - 5 minutes. If the sauce thickens too much, add a little more milk. It should be thick, but still a bit runny. At this point, add the grated cheese and stir until melted. Remove from heat.
• Break or cut the cauliflower florets away from the thick, central stalk, taking care not to break it into tiny pieces. Place these florets in a greased baking dish large enough to hold all the florets in just one layer. Pour the cheese and leek sauce over the cauliflower making sure to cover all the florets. Sprinkle the extra grated cheese evenly over the top and scatter the reserved softened leeks over the top as well. Finally, grate some fresh pepper over the top.
• Bake in the preheated oven until the sauce is bubbling and golden brown on the top, approximately 20 minutes. Test the cauliflower to make sure it's cooked through by piercing with a sharp pointed knife, cook a little longer if necessary. Serve warm.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Bring a large pot of salted water to a boil. Add cauliflower and cook until tender, 8 to 10 minutes. Remove from heat, drain, and set on paper towels to dry.
• Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Pour in heavy cream and cook until bubbling. Slowly add 1 cup Cheddar cheese; cook, stirring constantly, until sauce is thickened, 2 to 3 minutes.
• Place cauliflower in the prepared baking dish. Pour cheese sauce over top and stir until thoroughly coated. Sprinkle remaining Cheddar cheese over top.
• Bake in the preheated oven until cheese is fully melted, about 10 minutes.