Time 55m Yield 6 Number Of Ingredients 12 Steps:
In 4-quart saucepan, heat water to boiling over medium heat. Add cauliflower and macaroni; cook 5 to 7 minutes, stirring frequently, until macaroni is tender. Drain; return to saucepan, and cover to keep warm. Meanwhile, heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted. Add cheese sauce to cooked pasta mixture; mix well. Spoon into baking dish. In small bowl, mix bread crumbs and melted butter. Sprinkle over pasta mixture in baking dish. Bake 20 to 25 minutes or until edges are bubbly.
Time 30m Yield Serves 4 Number Of Ingredients 7 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.
Time 50m Yield 4 servings Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F. Grease a baking dish with butter. Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well. In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle over the Parmesan. Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving.
Time 35m Yield 6 servings Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt. Spray the baking dish with vegetable oil spray. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
Time 40m Yield 6 Number Of Ingredients 5 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.
Time 1h10m Yield 7 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a 2 1/2-quart casserole dish. Heat a skillet over medium heat; cook sausage until heated through, 5 to 7 minutes. Cut sausage into small cubes. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 6 minutes. Melt butter in a saucepan over medium heat; add flour and cook until a thick paste forms, 1 to 2 minutes. Slowly mix milk into butter-flour mixture until sauce is smooth and thickened, 2 to 4 minutes. Stir 1 cup Cheddar cheese into sauce until melted and smooth. Spread cauliflower into the prepared casserole dish; top with macaroni, covering the entire surface. Stir cheese sauce into cauliflower and macaroni until well coated. Sprinkle 1 cup Cheddar cheese over the top. Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.
Time 50m Yield 8 servings Number Of Ingredients 8 Steps:
Heat oven to 350ºF. Cook macaroni in large saucepan as directed on package, omitting salt and adding cauliflower to the boiling water for the last 5 min. Meanwhile, melt butter in large saucepan on low heat. Add flour and nutmeg; cook and stir 2 min. or until hot and bubbly. Gradually stir in milk; cook and stir on medium heat 3 to 5 min. or until mixture comes to boil and thickens. Add Swiss cheese; cook and stir 2 min. or until completely melted. Remove from heat. Drain macaroni mixture. Add to cheese sauce in pan; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan. Cover. Bake 30 min. or until heated through, uncovering for the last 10 min.
Time 35m Yield 4 to 6 servings Number Of Ingredients 7 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.
Time 45m Yield 2 serving(s) Number Of Ingredients 18 Steps:
Blanch cauliflower for 5 minutes. Refresh under cold water; drain well. Cook pasta until al dente. Refresh under cold water; drain well. Cook onion in 1 tblsp butter over moderately-low heat until softened; stir in flour and cook 2 minutes. Whisk in milk, cream, Worcestershire Sauce, ketchup, mustard powder, cayenne pepper and nutmeg and bring just to a boil, stirring, and simmer for 3 minutes. Preheat oven to 350F and place rack in center of oven. Add 1 cup of Cheddar and all of the Parmesan, stirring, until completely melted. Stir in macaroni, cauliflower and ham and season. Mound into prepared baking dish and top with remaining Cheddar. Toss breadcrumbs with remaining 2 tsps butter (melted) and sprinkle over cheese. Bake for 25 minutes, or until topping is golden.
Time 50m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Preheat oven 425 degrees F. Fill a large pot with water and bring to a boil. Cook cauliflower for 2 minutes. Remove and plunge in ice water, drain. Keep water boiling and cook macaroni until al dente; drain and set aside. While pasta cooks, press cloves into onion and let sit for 10 minutes. In a medium size pot, over medium heat, bring milk and bay leaf to a simmer with clove studded onion. In a medium heavy saucepan, melt butter over low heat. Mix in flour and cook for 2 minutes. Remove bay leaf and onion, then whisk milk into flour mixture, cook for 10 minutes more, or until mixture comes to a simmer. Add half of the Gruyere cheese, pass mixture through a fine sieve. Add chives, red pepper sauce, and nutmeg. Add salt, pepper, and Worcestershire sauce to taste. Spread noodles and cauliflower evenly in a 12 by 10 inch ovenproof dish, pour sauce over both and sprinkle with remaining cheese. Bake for 20 minutes.
