Mac & Gouda Cheese with Sauteed Cauliflower and Pancetta

Take your mac and cheese up a notch with creamy gouda, cauliflower and salty pancetta. MORE+ LESS-

By Tablespoon Kitchens

June 9, 2015

Ingredients

cups coarse fresh bread crumbs

tablespoons unsalted butter, melted

1/4

cup minced fresh flat-leaf parsley

Kosher salt and black pepper, to taste

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

tablespoons white wine

3-1/2 cups milk

cups shredded Fontina cheese

cups shredded Gouda cheese

1/8

teaspoon cayenne pepper

1/8

teaspoon freshly grated nutmeg

1/2

cup heavy cream

pound macaroni, cooked until al dente

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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