The Cheesiest Mac n Cheese

This is arguably one of the most decadent dishes I’ve ever made but sometimes baked mac n cheese just hits the spot and we happened to have 10 kinds of cheese in the fridge so I thought what the heck, might as well just throw them all in. You can never have enough cheese.

  • 1 pack of pasta to feed 8 (preferably something with some texture to capture the creamy sauce)
  • 1 head cauliflower
  • 1 tbsp butter
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup chicken broth plus 2 tbsp
  • 1 leek
  • 3 cloves garlic
  • a handful of cherry tomatoes
  • 2 tbsp olive oil
  • 1 tbsp mustard
  • 1/2 tbsp chili flakes
  • 1 tbsp brie
  • 2 tbsp bleu cheese
  • 1/4 cup goat cheese
  • 1/4 cup grated asiago
  1. cook cauliflower in pot of boiling water until tender
  2. cut cauliflower into bite size pieces and blend in a food processor or in a pot with an immersion blender
  3. mince garlic; slice leek thinly, removing rough outer layers
  4. heat olive oil and add garlic and leek, add the 2 tbsp chicken broth and tomatoes, cover and simmer over medium-low heat for 10 minutes, until fragrant
  5. place cauliflower in pot over medium-high heat and add butter and brie, stirring occasionally until butter and brie are melted
  6. while this is working it’s magic, boil water and cook the pasta in another pot
  7. pre-heat oven to 350°F
  8. add chicken broth, milk and heavy cream, mustard and chili flakes to the cheesy cauliflower sauce
  9. crumble the bleu cheese and goat cheese into the mix
  10. once pasta is done, drain and return to the pasta cooking pot, drizzle with olive oil and pour cheese sauce over it
  11. mix well, then spread into an oven-proof pan and bake until starting to brown, about 10 minutes
  12. sprinkle asiago on top and put it under the broiler for 3 more minutes until asiago is completely melted
  13. serve warm…also good cold as leftovers. if you wanna get really crazy, slice a piece off the next day, put more cheese on it and put it back in its’ rightful place under the broiler.

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