A delicious mac and cheese baked with a grated cauliflower, parmesan, and thyme crumble. It's vaguely healthy...right?
Read more for recipe and photos....
Ingredients (Serves 4 - 6)
1 pound dry elbow pasta (or shells...I like shells better)
1/4 cup unsalted butter
1/4 cup all purpose flour
3 cups 2% milk
1 tsp dry mustard
3 cups grated cheddar cheese
1 cup parmesan
1 1/2 cup grated cauliflower
2 tsp fresh thyme (I used dried and it was just as flavorful)
1 pound dry elbow pasta (or shells...I like shells better)
1/4 cup unsalted butter
1/4 cup all purpose flour
3 cups 2% milk
1 tsp dry mustard
3 cups grated cheddar cheese
1 cup parmesan
1 1/2 cup grated cauliflower
2 tsp fresh thyme (I used dried and it was just as flavorful)
Directions
- Cook pasta to just under al dente. Drain, rinse with cold water, and set aside.
- Preheat oven to 400F.
- Melt 1/4 cup butter in an 11" cast iron skillet and whisk in the flour. Cook for a couple minutes then add the milk. Whisk constantly to avoid lumps.
- Season with mustard, salt, and pepper.
- In batches, melt in the cheddar and 1/4 cup of parmesan. Whisk constantly to avoid lumps.
- Add the cooked, drained pasta to the skillet and stir until the pasta is evenly coated.
- Mix together the remaining parmesan, grated cauliflower, and thyme in a bowl. Sprinkle evenly on the top of the pasta.
- Bake uncovered for 20 - 25 minutes until browned and bubbling. Cool for at least 5 minutes before serving.
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