Categories: September2011, casseroles, cauliflower, cheese, comfort food, pasta

Ingredients

• 1 head cauliflower, chopped (cooked in salted water until tender)
• 1 pound elbow macaroni (cooked in salted water until al dente)
• 4 tablespoons butter
• 4 tablespoons flour
• 4 cups milk, plus 1/2 cup more for pureeing cauliflower
• 2 cups grated cheddar cheese (7 ounces)
• 12 ounces cooked diced ham
• 1 teaspoon dry mustard powder (or 1 teaspoon prepared mustard)
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons butter, cut into small cubes

Directions

1. Preheat oven to 350F.

2. Butter a 9×13 casserole pan; set aside.

3. Puree cooked cauliflower and 1/2 cup milk in a food processor until smooth; set aside.

4. In a large, heavy-bottomed stock pot, melt 4 tablespoons butter over med-hi heat.

5. Add flour and whisk to combine; continue cooking while stirring constantly for about 2 minutes.

6. Add 4 cups milk, mustard, salt and pepper; boil for 2 full minutes or until thick; whisking constantly.

7. Turn off heat and whisk in cauliflower puree and cheddar cheese until smooth.

8. Fold in cooked pasta and diced ham; pour into prepared casserole dish.

9. Sprinkle top evenly with bread crumbs and dot with 2 tablespoons cubed butter.

10. Bake uncovered for 1 hour until hot and bubbly.

11. If needed, place under broiler for 1-2 minutes to brown.

12. Rest for 10 minutes before serving (will be soft).

13. Note: to cut square servings as shown, allow to cool for at least an hour.

Email to a friend | Print this recipe | Back