Cauliflower Mac and Cheese
Traditional Mac N’ Cheese is always a winner, right? But why not mix it up for a fresh take on this classic dish? Sound good? You’ll want to try this cauliflower mac and cheese recipe. It’s the ultimate comfort food whether you tuck into it for a warming treat when you’ve just been caught in a shower or after unwrapping yourself from your hat, gloves, coat and scarf on a bitterly cold winter’s evening.
This baked mac and cheese recipe serves 10 to 12 people, so is perfect for sharing with your besties or keep as leftovers the following day. It only uses a couple of tablespoons of Barefoot Chardonnay, so you have plenty left to fill your glass and enjoy alongside your hearty plate of cauliflower macaroni cheese.
- 375g coarse fresh breadcrumbs
- 2 tbsp. unsalted butter, melted
- 30g minced fresh flat-leaf parsley
- Kosher salt and black pepper, to taste
- 230g bacon, cut in 1.5cm (or smaller) pieces
- 680g cauliflower, cut into 1.5cm florets
- 3 - 6 tsp. unsalted butter
- 30g all-purpose flour
- 2 tbsp. Barefoot Chardonnay
- 840ml milk
- 250g shredded Fontina cheese
- 375g shredded Gouda cheese
- 1/8 tsp. cayenne pepper
- 1/8 tsp. freshly grated nutmeg
- 120ml single cream
- 450g elbow pasta, cooked until al dente (you can also use shells!)
- Preheat your oven to 190°C.
- Combine breadcrumbs in a large bowl with melted butter, parsley, one teaspoon of salt and half a teaspoon of black pepper.
- Over a medium heat, cook bacon until it is crispy. Then move to a bowl, while keeping the fat in the pan. Add the cauliflower and stir until tender. This should take around 10 to 12 minutes. Then cauliflower can also be moved to a bowl too.
- Wash the pan and melt three tablespoons of butter, add flour and stir for about three minutes. Then whisk in the Chardonnay and milk. Cook for about 10 minutes until thickened.
- Add the cheese, two teaspoons of salt and one of black pepper as well as the cream, cayenne and nutmeg. Sir until it has all melted. Then stir in the pasta bacon and cauliflower.
- Sprinkle breadcrumbs over the top and bake for half an hour. Then grill for about five minutes, so breadcrumbs are brown and crispy.