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Categories:
cauliflower extra-virgin olive oil macaroni butter flour hot milk grain mustard Cheddar cheese Parmesan cheese breadcrumbs
Viewed: 27 - Published at: 6 months agoIngredients
- 1 2/3 lbs cauliflower, trimmed and cut into large florets
- 1/2 tbsp extra virgin olive oil
- 10 oz macaroni or other short tubular pasta
- 7 tbsp butter, chopped
- 1/2 cup flour
- 3 1/2 cups hot milk
- 2 tbsp coarse grain mustard
- 1/2 cup coarsely grated Cheddar cheese
- 3/4 cup finely grated Parmesan cheese
- 6 slices prosciutto (about 3 oz), chopped
- 2 tbsp fresh breadcrumbs
Method
- Preheat the oven to 450°F. Grease four 2-cup ovenproof dishes.
- Place the cauliflower on a large baking pan and drizzle with oil. Season, then toss well to combine. Roast for 15 mins or until almost tender and browned. Reduce the oven temperature to 400°F.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water for 6 mins (or 2 mins less than directed on the package). Drain, then return the pasta to the pan.
- Meanwhile, melt the butter in a medium saucepan on medium heat. Add the flour. Cook, stirring, until the mixture bubbles and thickens. Gradually whisk in the milk until smooth. Cook, whisking, until the mixture boils and thickens. Remove from the heat. Stir in the mustard, Cheddar cheese, 1/2 cup of the Parmesan cheese and the prosciutto until the cheeses melt. Add the cheese sauce to the pasta in the pan and toss to combine.
- Spoon the pasta mixture into ovenproof dishes. Press the cauliflower pieces into the pasta. Combine the breadcrumbs and remaining 1/4 cup Parmesan cheese in a bowl. Sprinkle over the pasta.
- Bake for 20 mins or until the crumbs are golden and the mixture is heated through.
