Monday, July 28, 2014
cauliflower mac and cheese
- 1 head(s) (1 1/2 pounds) cauliflower, core discarded, florets cut into 2-inch pieces
- 4 medium (10 ounces) carrots, thinly sliced
- 1 cup(s) unsalted vegetable broth
- 1/4 cup(s) reduced-fat cream cheese (Neufchâtel)
- 1 teaspoon(s) Dijon mustard
- 1 pinch(s) cayenne (ground red) pepper
- 3/4 cup(s) Gruyère cheese, shredded
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- 12 ounce(s) elbow macaroni
- 8 ounce(s) (3 cups) small broccoli florets
- 2 medium plum tomatoes, cored, seeded, and chopped
- 1/4 cup(s) Parmesan cheese, freshly grated
Directions
- Preheat oven to 400 degrees F. Heat 8-quart sauce pot of salted water to boiling on high.
- Add cauliflower and carrots to boiling water. Cook 15 minutes or until very tender.
- Meanwhile, in blender, combine broth, cream cheese, mustard, cayenne, Gruyère, salt, and black pepper. With slotted spoon, transfer vegetables to blender. Purée until very smooth.
- Add pasta to same sauce pot of boiling water. Cook half the time that label directs; adding broccoli during last minute of cooking. Drain; return to pot. Stir in cauliflower sauce and half of tomatoes. Spread in 2 1/2-quart shallow baking dish. Top with remaining cheeses and tomatoes.
- Bake 35 minutes or until golden brown on top and heated through.
# posted by Chelsea @ 10:43 AM 
