Recipes // Main Dish Pasta // Bacon´Cauliflower Mac And Cheese

Bacon´Cauliflower Mac And Cheese

By J.M. Hirsch
Start to finish: 30 Minutes
Servings: 4 mains,
Plus Leftovers
The bacon and four cheeses make this mac and cheese seriously indulgent. But the cauliflower and whole-wheat pasta make it virtuous. For speed, you can skip the breadcrumb and broiling step, making this an easy stovetop meal. I’m a big believer in have-it-your-way. I like elbow pasta for mac and cheese, but substitute whatever you have. Ditto for my selection of cheeses.
  • 1 pound whole-wheat elbow pasta
  • 10 strips bacon, chopped
  • ½ medium head cauli± ower,
  • cored and cut into small ± orets
  • 2 cups milk
  • 1 tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon mustard powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 ounces cream cheese,
  • cut into chunks
  • 1½ cups (6 ounces) grated
  • cheddar cheese
  • 1½ cups (6 ounces) grated
  • gruyere cheese
  • 1 cup grated Parmesan cheese
  • Kosher salt
  • ¾ cup panko breadcrumbs
  • 4 tablespoons butter, melted
  1. Heat the oven to broil.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook al dente, about 8 minutes. Drain and set aside.
  3. Meanwhile, in a large, deep oven-safe sauté pan over medium heat, cook the bacon for 2 minutes. Add the cauliflower and sauté until lightly browned, about 12 minutes.
  4. Add the drained pasta to the pan and mix well. Add the milk, garlic powder, onion powder, mustard powder, black pepper, and cayenne. Mix well and heat until the milk is hot.
  5. Add the cream cheese, stirring until melted. Sprinkle
  6. in the cheddar, Gruyère, and Parmesan, stirring until melted. Season with salt. Leave it in the pan.
  7. In a small bowl, toss the breadcrumbs with the melted butter, then scatter evenly over the pasta. Broil for 2 minutes or until lightly browned.
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