Cauliflower Macaroni and Cheese

Submitted by Grunig

"I haven't tried this yet but it looks yummy so am putting here for safe keeping. I will probably try it with a cheaper cheese and no cloves though."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 small head cauliflower, cut into 1 inch florets
• 1⁄2 cup whole wheat macaroni noodles
• 2 whole cloves
• 1⁄2 small onion
• 2 cups skim milk
• 1 bay leaf
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3⁄4 cup grated gruyere cheese, divided
• 2 teaspoons chives
• 1 teaspoon red pepper sauce
• 1 teaspoon grated nutmeg
• salt & freshly ground black pepper
• Worcestershire sauce

directions

1. Preheat oven 425 degrees F. Fill a large pot with water and bring to a boil. Cook cauliflower for 2 minutes. Remove and plunge in ice water, drain. Keep water boiling and cook macaroni until al dente; drain and set aside.
2. While pasta cooks, press cloves into onion and let sit for 10 minutes. In a medium size pot, over medium heat, bring milk and bay leaf to a simmer with clove studded onion. In a medium heavy saucepan, melt butter over low heat. Mix in flour and cook for 2 minutes. Remove bay leaf and onion, then whisk milk into flour mixture, cook for 10 minutes more, or until mixture comes to a simmer.
3. Add half of the Gruyere cheese, pass mixture through a fine sieve. Add chives, red pepper sauce, and nutmeg. Add salt, pepper, and Worcestershire sauce to taste.
4. Spread noodles and cauliflower evenly in a 12 by 10 inch ovenproof dish, pour sauce over both and sprinkle with remaining cheese. Bake for 20 minutes.