Thursday, July 24, 2008

Mac-n-Smoked Gouda with Cauliflower

I had this the other day at my friend's house (leftover). So good. Really yummy. And my little girl (18-months) and her son (2 1/2) ate it, too.

from Rachael Ray, Food Network

1 lb. elbow macaroni or cavatappi (corkscrew-shaped pasta)
1 head cauliflower, cut into florets
1 T extra-virgin olive oil
2 T unsalted butter
1 small onion, finely chopped
3 T all-purpose flour
1/2 tsp. cayenne pepper
1 tsp. paprika
3 c. whole milk
1 c. chicken stock or broth
3 c. shredded smoked Gouda (about 12 oz)
1 T Dijon mustard
Freshly ground black pepper

Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta.

Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot.

While the pasta cooks, heat a medium saucepan over medium-low heat. Add the extra-virgin olive oil and butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika.

Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.

Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Serves 5-6.

2 comments:

Becky said...

I've never thought to use gouda! I've made this same recipe from RR but used the old standards of sharp cheddar and broccoli. It was also yummy.

Ashlee Simons said...

I tried this one tonight. It's wasn't something I will make again.