Another easy once a month freezer meal. We are nearing the end of these meals. But it’s almost a new month, so you’ll likely see more soon!
Cauliflower Mac and Cheese
Adapted from Cauliflower Mac & Cheese
1 pound dry elbow pasta
1/4 C of unsalted butter plus more to top
1/4 C of AP flour
2 C of whole milk
1 C of heavy cream
1 tsp. of dry mustard
3 C of grated cheddar cheese
1 C of parmesan cheese plus more to top
1 C of breadcrumbs
1 C of grated cauliflower
2 tsp. of fresh thyme
Bring a large pot of salted water to a rolling boil. Add the dried elbow pasta and stir. Cook just under (about a minute) al dente. Drain, rinse with cool water and set aside.
Preheat the oven to 400 degrees F.
Melt 1/4 cup of butter in an 11″ cast iron skillet and whisk in the flour. Cook out the flour for a couple of minutes then add in the milk and cream. Whisk constantly to make sure it’s smooth without lumps.
Whisk in the dry mustard and season with salt and pepper.
In batches, melt in the cheddar/parmesan cheese. Mix a little in at a time and whisk to prevent lumps. Taste the sauce and season with salt and pepper to taste.
Add the cooked, drained pasta to the cheese mixture and stir until the pasta’s evenly coated.
Mix together the breadcrumbs, cauliflower and thyme in a bowl until evenly mixed. Spread evenly on top of the pasta. Dot the top of the breadcrumb with more butter and place in the oven.
Bake uncovered for 20-25 minutes until browned and bubbling. I usually place it on top of a baking sheet so cleaning up isn’t such a hassle. Cool for at least 5 minutes before serving.
Wow! This was fantastic. I originally intended to “meat” it up by adding bacon, but decided against it at the last minute. I froze this ahead of time in a ziploc bag, then thawed, topped it with the bread crumb mix and baked for 30 minutes at 400. So, so good and turned out perfectly. A definite repeat.