Sicilian Mac Cheese Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated.
• Roast in the preheated oven until crisp, 10 to 15 minutes. Place in an 8-inch baking dish.
• Combine Cheddar cheese, heavy cream, ghee, and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. Pour over cauliflower; mix well. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until golden, about 10 minutes.

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef, garlic, and onion in heavy saucepan, stirring to break up ground beef. Drain well. Add spaghetti sauce and stir well to blend. Let simmer for 10 minutes to blend flavors.
• Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce blends. Drain noodles and add to cream cheese sauce along with sour cream, green pepper, and 1/2 cup Parmesan cheese.
• In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
• To freeze, add 1 tablespoons cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-30 minutes until hot. Uncover, sprinkle with more Parmesan cheese, and bake 5-10 minutes longer until bubbly.

Steps:

• Heat the oven to 450 degrees. Toss the cauliflower with the olive oil on a baking sheet. Season with salt and pepper, spread in an even layer and roast until browned and cooked through but retaining some bite, about 15 minutes.
• Transfer the cauliflower to an 8-inch or other 2-quart baking dish. (You could also bake this in individual ramekins; just mix the cauliflower with the other ingredients in a medium bowl before dividing.) Reserve 1/4 cup Cheddar. Add the remaining 1 1/4 cups Cheddar, heavy cream, garlic and cayenne to the cauliflower and stir to combine. Season with salt and pepper, then top with the reserved 1/4 cup Cheddar.
• Roast until the cream has thickened, the cheese has melted, and some of the cauliflower is browned on top, 15 to 20 minutes. Let sit 5 minutes before serving.