MAC AND CHEESE CASSEROLE RECIPES RECIPES

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CAULIFLOWER "MAC" AND CHEESE CASSEROLE RECIPE - FOOD NETW…



Cauliflower "Mac" and Cheese Casserole Recipe - Food Netw… image

Provided by Food Network

Categories     side-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

Kosher salt, as needed, plus 1/2 teaspoon
1 large head cauliflower, cut into small florets
Vegetable oil spray
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

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.

Nutrition Facts : Calories 358 calorie, FatContent 31 grams, FiberContent 3.5 grams

BAKED MAC N' CHEESE CASSEROLE | JUST A PINCH RECIPES



Baked Mac n' Cheese Casserole | Just A Pinch Recipes image

I love experimenting with vintage recipes and this one from my 1941 cook book did not disappoint. It was easy to make and it was beyond good! I hope you'll try this recipe.

Provided by Elaine Bovender @Elaine55

Categories     Pasta Sides

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 12

1 cup(s) elbow macaroni cooked according to package directions
1 1/2 cup(s) white sauce (recipe to follow)
1 cup(s) shredded sharp cheddar cheese
buttered crumbs
WHITE SAUCE
3 tablespoon(s) butter
3 tablespoon(s) all purpose flour
1 1/2 cup(s) whole milk
salt and pepper to taste (i also used about 1/4 tsp paprika for color)
BUTTERED CRUMBS
1 sleeve round buttery crackers, crushed (i.e. town house)
3 tablespoon(s) melted butter

Steps:

  • Preheat oven to 375 degrees. Spray a 2.75 quart pyrex baking dish with cooking spray or grease lightly with butter. Set aside
  • Cook 1 cup macaroni according to package directions and drain well. Set aside.
  • In a heavy saucepan, melt butter being very careful not to scorch. Add flour and stir well. Slowly pour in milk, salt and pepper and cook over medium heat, stirring constantly until thickened. Remove from heat an add cheese, stirring until cheese is melted.
  • Add cooked macaroni and fold into cheese sauce. Pour mixture into prepared baking dish. Combine crushed crackers and butter and sprinkle over the top.
  • Bake uncovered for 25 to 30 minutes or until bubbly and crumbs are golden.

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I’ve written this recipe to serve 6, but it’s easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour’s doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.
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    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
    3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
    4. Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
    5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
    6. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
    7. Let the sauce blip away until thickened while you coarsely grate the cheese.
    8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
    9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
    10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
    11. Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.
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