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View more "Main Dishes" recipes Smoky Cauli-power Mac & Cheese Recipe

Smoky Cauli-power Mac & Cheese

Dairy Farmers of Canada
Add to Calendar 05/21/2019 10:00 AM 05/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 large or 2 small heads of cauliflower
1 lb (500 g) cremini mushrooms
Salt and pepper, to taste
4 tbsp (60 mL) canola oil, divided
2 cups (500 mL) shredded Cow's Creamery extra-old Cheddar or other Canadian aged Cheddar, divided
1 lb (500 g) elbow macaroni
1 cup (250 mL) panko breadcrumbs
1 onion, diced
1/2 cup (125 mL) unsalted butter
3 cloves garlic, minced
2 tbsp (30 mL) cornstarch
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) Marmite (yeast extract)
1/2 tsp (2 mL) ground nutmeg
2 cups (500 mL) whole milk
1 cup (250 mL) 35% whipping cream
2 1/2 cups (625 mL) shredded Cow's CreameryAppletree Smoked Cheddar or other smoked Canadian Cheddar
1 cup (250 mL) crumbled Urban Blue cheese or other mild creamy Canadian Blue cheese
Chopped Chives

Yields: 6 to 8 Servings

See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/smoky-cauli-power-mac-cheese?source=calendar
Smoky Cauli-power Mac & Cheese true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 35 mins
  • Cooking Time 15 mins
  • Baking Time 12 mins
  • Yields 6 to 8 Servings

By Chef Andrew Farrell, Chef de Cuisine
2 Doors Down Food + Wine, Halifax NS

The rich and earthy flavour of roasted cauliflower and mushrooms highlights the robust flavours of smoky Cheddar and creamy Blue cheese in this silky and unstoppably delicious mac and cheese.

  • Course Main Dishes
  • Prep. Time 35 mins
  • Cooking Time 15 mins
  • Baking Time 12 mins
  • Yields 6 to 8 Servings

Cheddar comes in many varieties: Mild, medium, old, and extra-old.


Ingredients

1 large or 2 small heads of cauliflower
1 lb (500 g) cremini mushrooms
Salt and pepper, to taste
4 tbsp (60 mL) canola oil, divided
2 cups (500 mL) shredded Cow's Creamery extra-old Cheddar or 
other Canadian aged Cheddar, divided
1 lb (500 g) elbow macaroni
1 cup (250 mL) panko breadcrumbs
1 onion, diced
1/2 cup (125 mL) unsalted butter
3 cloves garlic, minced
2 tbsp (30 mL) cornstarch
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) Marmite (yeast extract)
1/2 tsp (2 mL) ground nutmeg
2 cups (500 mL) whole milk
1 cup (250 mL) 35% whipping cream
2 1/2 cups (625 mL) shredded Cow's CreameryAppletree Smoked Cheddar or 
other smoked Canadian Cheddar
1 cup (250 mL) crumbled Urban Blue cheese or 
other mild creamy Canadian Blue cheese
Chopped Chives

Preparation

Preheat oven to 425°F (220°C).

Trim cauliflower stem so it sits flat on cutting board; cut into thirds vertically (you will have two outside parts and one piece with core still attached). Grate outside pieces on a box grater and measure 3 cups (750 mL). Cut the middle piece of cauliflower into skinny florets, measure 2 cups (500 mL). Set aside grated cauliflower and place florets in large mixing bowl.

Using your hands, tear mushrooms into bite-size chunks, stem and all. Add to bowl with cauliflower florets; toss with salt, pepper, 2 tbsp (30 mL) of the canola oil, breadcrumbs and ½ cup (125 mL) of aged Cheddar. Spread mixture on a non-stick or foil lined baking sheet. Bake for 10 minutes or until browned; set aside

In large pot of boiling, salted water, cook pasta according to package directions, until al dente. Drain and rinse lightly; set aside.

Meanwhile, preheat oven to high broil.  Heat large, heavy bottomed pot on medium-high heat. When pot is hot enough that a water droplet evaporates quickly, add remaining oil, grated cauliflower, onion and salt and pepper. Do not stir for the first 1 minute of cooking. Sauté, until cauliflower is golden brown, about 5 minutes. Add butter and garlic; cook 3 minutes, stirring and scraping up any bits stuck to bottom of the pot.

Reduce heat to medium and add cornstarch, mustard, Marmite and nutmeg. Stirring well, slowly whisk in milk and whipping cream; bring sauce to simmer. Remove from heat. With an immersion blender, carefully puree until smooth.  Stir in remaining aged Cheddar, smoked Cheddar and Blue cheese; return to heat. Stir until cheese is melted. Remove sauce from heat and stir in pasta.

Place baking sheet with cauliflower mixture on the top rack in the oven and broil until mixture is crispy, about 1 to 2 minutes. Place cheesy cauliflower pasta in serving bowls and top with crispy cauliflower and mushroom mixture. Sprinkle with chives and enjoy.

Tips

Place cheesy cauliflower pasta in a buttered 13x9-inch (3 L) glass baking dish. Top with roasted cauliflower and mushroom mixture, chives and an additional ½ cup (125 mL) each of shredded aged Cheddar cheese and smoked Cheddar cheese. Bake in preheated 375°F (190°C) oven until cheese is melted and cauliflower is deep brown but not burnt, about 10 to 12 minutes.

94 people love this recipe.

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Cheddar comes in many varieties: Mild, medium, old, and extra-old.

Cheddar comes in many varieties: Mild, medium, old, and extra-old.

Nutritional Info

Per serving
Energy: 935 Calories
Protein: 34 g
Carbohydrate: 69 g
Fat: 59 g
Fibre: 5.4 g
Sodium: 734 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 61 % / 669 mg
Selenium: 144 %
Folate: 118 %
Vitamin C: 91 %
Riboflavin: 68 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

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