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
- cook cauliflower in pot of boiling water until tender
- cut cauliflower into bite size pieces and blend in a food processor or in a pot with an immersion blender
- mince garlic; slice leek thinly, removing rough outer layers
- 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
- place cauliflower in pot over medium-high heat and add butter and brie, stirring occasionally until butter and brie are melted
- while this is working it’s magic, boil water and cook the pasta in another pot
- pre-heat oven to 350°F
- add chicken broth, milk and heavy cream, mustard and chili flakes to the cheesy cauliflower sauce
- crumble the bleu cheese and goat cheese into the mix
- once pasta is done, drain and return to the pasta cooking pot, drizzle with olive oil and pour cheese sauce over it
- mix well, then spread into an oven-proof pan and bake until starting to brown, about 10 minutes
- sprinkle asiago on top and put it under the broiler for 3 more minutes until asiago is completely melted
- 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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