Aqua Terra Culinary’s monthly newsletter showed up in my inbox this morning, including a recipe for cauliflower mac and cheese with mild sausage. I’m a sucker for mac and cheese, and this one sounds tasty, no? Check out the recipe here, or read the full text below the fold.
Cauliflower Mac and Cheese with Mild Sausage
1 (8-ounce) package macaroni (approx. 3 cups)
3 cups Cauliflower, cut to same size as macaroni, cooked and cooled
8 oz sausage meat, cooked and crumbled
6 tablespoons butter
6 tablespoons flour
1 ½ cup milk
1 ½ cup cream
½ teaspoon salt
fresh ground black pepper, to taste
3 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, buttered
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni and cauliflower to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.