Categories: September2011, casseroles, cauliflower, cheese, comfort food, pasta
Ingredients
- 1 head cauliflower, chopped (cooked in salted water until tender)
- 1 pound elbow macaroni (cooked in salted water until al dente)
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cups milk, plus 1/2 cup more for pureeing cauliflower
- 2 cups grated cheddar cheese (7 ounces)
- 12 ounces cooked diced ham
- 1 teaspoon dry mustard powder (or 1 teaspoon prepared mustard)
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons butter, cut into small cubes
Directions
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Preheat oven to 350F.
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Butter a 9×13 casserole pan; set aside.
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Puree cooked cauliflower and 1/2 cup milk in a food processor until smooth; set aside.
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In a large, heavy-bottomed stock pot, melt 4 tablespoons butter over med-hi heat.
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Add flour and whisk to combine; continue cooking while stirring constantly for about 2 minutes.
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Add 4 cups milk, mustard, salt and pepper; boil for 2 full minutes or until thick; whisking constantly.
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Turn off heat and whisk in cauliflower puree and cheddar cheese until smooth.
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Fold in cooked pasta and diced ham; pour into prepared casserole dish.
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Sprinkle top evenly with bread crumbs and dot with 2 tablespoons cubed butter.
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Bake uncovered for 1 hour until hot and bubbly.
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If needed, place under broiler for 1-2 minutes to brown.
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Rest for 10 minutes before serving (will be soft).
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Note: to cut square servings as shown, allow to cool for at least an hour.