For a PDF downloadable version of this recipe, click here.
As I’m sure some of us have some extra time on our hands to try out new recipes, I figured this would be a great one to enjoy with the whole family using things you probably already have in your pantry. One serving is 6-8 people, and you can easily freeze leftovers or make a second dish to last you throughout the week.
MAKES: 6–8 servings
PREP TIME: 40 minutes
COOK TIME: 20 minutes
SPECIAL EQUIPMENT NEEDED: casserole dish (9 x 9 inches/ 23 x 23 cm) or a large cast-iron pan, blender or food processor
Ingredients:
- 1/4 lb (125 g) sliced prosciutto, roughly chopped
- 2 cups (500 mL) brown rice macaroni
- 1 large head of cauliflower, cut into large florets
- 1 cup (250 mL) chicken stock
- 3 Tbsp (45 mL) butter + extra for greasing the casserole dish
- 1/2 an onion, grated
- 2 cloves garlic, pureed
- 3 Tbsp (45 mL) all-purpose flour
- 1 1/2 cups (375 mL) whole milk
- 1 Tbsp (15 mL) Dijon mustard
- 1/2 tsp (2 mL) cayenne
- 1 tsp (5 mL) smoked paprika
- Freshly grated nutmeg to taste
- 1 cup (250 mL) grated medium cheddar cheese
- 1 cup (250 mL) grated Gruyère cheese (you can substitute any melty cheese for this, such as mozzarella)
- Salt to taste
- Pepper to taste
- 3/4 cup (185 mL) grape tomatoes, cut in half
- ⅓ cup (80 mL) grated Parmesan (approx.), for topping
- All-Dressed Kale Chips for garnish (optional)
TIZZ’s TIPS: When storing in the freezer, make sure to put the mac and cheese in freezer-safe storage containers in individual portions so they are easy to defrost!
1. Preheat oven to 400 degrees Fahrenheit (200 Celsius ) and grease a casserole dish or cast-iron frying pan with butter.
2. Preheat the sauté pan over medium-high heat. Add chopped prosciutto and cook until crispy, about 2–3 minutes. Set aside in a bowl.
3. Boil pasta in boiling salted water, according to the package directions; drain and set aside.
4. Steam cauliflower florets over boiling salted water in a double boiler (or steamer insert) until fork tender. Transfer half of the steamed cauliflower into a blender or food processor and purée with the stock until smooth. Chop remaining cauliflower florets into smaller florets.
5. In a large sauce-pot, melt butter over medium-low heat until foamy. Add onion and garlic, and cook 3–5 minutes until softened.
6. Stir in flour and continue to cook, while stirring, for 3 minutes.
7. Slowly whisk in the milk to prevent lumps from forming, whisk in cauliflower purée and continue to simmer over medium heat, stirring occasionally until thickened, about 3–5 minutes.
8. Whisk in the Dijon, cayenne, paprika, and nutmeg. Add the grated cheddar and Gruyére cheese and keep on low heat until melted. Season with salt and pepper.
9. Fold the cooked pasta, chopped cauliflower, and prosciutto into the cheese sauce. Spoon into a greased dish.
10. Sprinkle Parmesan over top and scatter with halved grape tomatoes. Bake approximately 20 minutes or until bubbling and browned on top.