Everyone who knows me knows that mac ‘n’ cheese is one of my absolute favorite dishes. In grad school, I used to go to a particular bar and order that and chicken fingers at least once a week. Now, it doesn’t take a genius to know that eating that every week is not great for you. And while this recipe still calls for plenty of cheese, it uses milk instead of cream, less butter, whole wheat pasta, and replaces some of said pasta with cauliflower. The sweetness of the cauliflower complements the nuttiness of the pasta and the sharpness of the sauce, while also providing textural interest to the dish. It’s hearty. It’s cheesy. It’s delicious.

BABY STEPS:
Because this recipe requires that you move quickly and involves boiling/hot liquids, it can be tricky to involve a young child. However, there are a few things I can recommend that they help you with.
● Pull the dry seasonings (onion powder, paprika, salt, and pepper) aside and allow your kiddo to measure them out separately into a dish. You don’t risk over- or under-seasoning, and they get to practice their fine motor skills.
● The topping! They can help you mix and sprinkle it for a finishing touch.

Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.

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INGREDIENTS  

• 1/2 large head cauliflower (or one small head of cauliflower)
• 6 ounces whole wheat pasta (I used elbow noodles. You can also add more or less pasta, depending on how much cauliflower you add. It’s very forgiving.)

Cheese Sauce

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 tsp onion powder
• 1/4 tsp smoked paprika
• 1 tsp Dijon mustard (You can also use 1/4 tsp ground mustard)
• 1 tsp hot sauce (I use sriracha)
• 3/4 tsp salt (plus more to taste)
• 1/2 tsp freshly ground pepper (plus more to taste)
• 2 cups sharp cheddar cheese (grate your own, if you can. Pre-grated cheeses have additives that will affect the smoothness of your sauce.)
• 1 cup ricotta cheese

Topping

• 1 tbsp unsalted butter
• 1/2 cup breadcrumbs
• 2 tbsp freshly grated parmesan
• 1/4 cup cheddar

SUGGESTED EQUIPMENT:
● Lodge 6-quart enameled Dutch oven
● Oven mitts
● Kitchen scale
● 16-ounce mason jar (you may need a larger jar if you plan to make more than one loaf at a time)

Preheat the oven to 350 degrees.

Fill the bottom of a double boiler (or a pot of water with a metal colander on top, covered with a lid) with water and bring it to a boil over high heat. Do the same with a medium saucepan. The colander is for the cauliflower, and the pot is for the pasta.

Take a medium-head of cauliflower and cut it in half. Cut the cauliflower into small, bite-sized pieces. Once the water has started boiling in your double boiler, put the cauliflower in the top section. Cook covered for 5-6 minutes, or until tender.

Dump the pasta into the medium saucepan, once the water is boiling, and cook until al dente. You don’t want them to be mushy.

While the pasta and cauliflower are cooking, start the roux in a large saucepan (big enough to hold all of the cooked pasta, cauliflower, and sauce). Melt the butter and add the flour, letting it soak up the butter for a second before whisking it together. This will thicken very quickly so have your milk ready to go.

Pour the milk in slowly, whisking constantly. Add the onion powder, smoked paprika, mustard, hot sauce, salt, and pepper and mix. Slowly add the cheddar cheese and mix. Once the cheddar has melted, add the ricotta cheese. At this point, add more milk if the sauce is too thick (use your judgment here—it should be thick and creamy but not too thick to coat the noodles) and adjust the seasoning to taste.

Once the cauliflower and pasta are al dente, drain the pasta and add both the pasta and the cauliflower to the sauce, stirring carefully to coat.

Grease a 9×13 baking dish and pour the mixture into it. Mix the topping ingredients together. Sprinkle it evenly on the mac ‘n’ cheese. Put it in the preheated oven for 10 minutes, or until the mixture is bubbling. If you wish, you can turn on the broiler for a couple minutes at the end to brown the top.

Let it cool slightly and serve with a bright vegetable side dish. Here I served it with my husband’s fantastic balsamic and soy Brussels sprouts and a large garden salad.

SERVE WITH: Homemade sourdough / Roasted vegetables / A bright green salad

Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether