City Slickers
"Life is a great big canvas; throw all the paint you can at it." - Danny Kaye
Grab My Button
Three Cheese Macaroni
The Prep
I was able to prep the cheese, portion out the pasta, and cut and clean the cauliflower. So much easier to work with non-meat ingredients. I’m hyper paranoid about meat and spreading some disease.
The Process
Not even 1 second after I took out a bowl, Tweedle-Dee and Tweedle Yum started wanting to go through the cabinets right under might feet.
"Your turn or my turn to start the chaos?"
Cursing Point
Why must water take so long to boil, and why do I know no tricks to speed up the process? Start with hot water maybe?
Boil baby, boil!
Favorite Part
Watching the cheese melt in the broiler inferno! Bubble, bubble, toil and CHEESE!
Is there a Future?
I’d say a definite yes! It was delicious, and I loved the melted muenster on top. It took me back to when I first had melted muenster in a quesadilla. This recipe also reminded me of Sneaky Chef or one the cookbooks that sneak in the veggies. The cheese sauce has cauliflower in it and it’s hidden in all the cheesy goodness.
I was a little unsure about how long to cook the cheese sauce as there are no directions for how to do that. Waiting patiently and not jumping the gun, I was able to discern a visible change from not thick and creamy to thick and cream. It took about 4-5 minutes or so.
I’d like to see if this dish could be prepped on the weekend and frozen for reheat later in the week (month?).
Kid Test
Tweedle Yum approves. Tweedle Dee was more interested in the boxed corn bread muffins.
Tweedle Yum approves!
The Recipe
Three Cheese Macaroni
(Food Network magazine Oct 2009)
Ingredients
* 1 large egg
* 1 12-ounce can evaporated whole milk
* Pinch of cayenne pepper
* Pinch of freshly grated nutmeg
* Kosher salt and freshly ground black pepper
* 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
* 1/2 cup grated sharp cheddar cheese (2 ounces)
* 1/4 cup grated parmesan cheese (1 ounce)
* 1/2 head cauliflower, cut into small florets (4 cups)
* 4 cups medium pasta shells (9 ounces)
Directions
Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.
The Challenge
Twitter: @sarafree- Kiddo got a silly band today. I think I like them as much as he does : )
- @Mofthesea Ha! like the Bondage Baby.
- @Rikki Thanks! It's great that you still remember. Moms are filled with so much mommy knowledge!
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