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Mac & Gouda Cheese with Sauteed Cauliflower and Pancetta

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Mac & Gouda Cheese with Sauteed Cauliflower and Pancetta
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 12
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Take your mac and cheese up a notch with creamy gouda, cauliflower and salty pancetta.

Ingredients

3
cups coarse fresh bread crumbs
2
tablespoons unsalted butter, melted
1/4
cup minced fresh flat-leaf parsley
Kosher salt and black pepper, to taste
8
ounces pancetta, julienned
1-1/2 pounds cauliflower, cut into 1/2-inch florets
3/6
tablespoons unsalted butter
1/4
cup all purpose flour
2
tablespoons white wine
3-1/2 cups milk
2
cups shredded Fontina cheese
3
cups shredded Gouda cheese
1/8
teaspoon cayenne pepper
1/8
teaspoon freshly grated nutmeg
1/2
cup heavy cream
1
pound macaroni, cooked until al dente

Directions

  • 1 Preheat oven to 375° F . In bowl, combine crumbs, melted butter, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper.
  • 2 In 4-quart pot over medium heat, cook pancetta 8 minutes. Transfer to small bowl; reserve fat. Cook cauliflower in batches 10-12 minutes, add 1-3 tablespoons butter if needed. Transfer to bowl. Deglaze pot with 2 tablespoons water; add to cauliflower. Wash pot.
  • 3 In same pot over medium heat, melt 3 tablespoon butter. Cook flour 3 minutes. Whisk in wine and milk; cook 10 minutes. Stir in cheeses, 2 teaspoons salt, 1 teaspoon black pepper, cayenne, nutmeg and cream, then pasta, pancetta and cauliflower. Pour into 4-quart casserole, top with bread crumbs. Bake 30 minutes; broil 4-5 minutes. Serves 10-12
Nutrition Information 
No nutrition information available for this recipe
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