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Mac & Gouda Cheese with Sauteed Cauliflower and Pancetta

Mac & Gouda Cheese with Sauteed Cauliflower and Pancetta
  • Prep 30 min
  • Total 60 min
  • Servings 12
Take your mac and cheese up a notch with creamy gouda, cauliflower and salty pancetta.
Updated June 9, 2015

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

Steps

  • 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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