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Mac & Gouda Cheese with Sauteed Cauliflower and Pancetta

Name: Mac & Gouda Cheese with Sauteed Cauliflower and Pancetta
Prep time: 30 min
Total time: 1 h
Yield: 12
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

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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.

By Tablespoon Kitchens

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