Cauliflower and Pancetta Macaroni and Cheese
I had tons of cauliflower in the fridge and I needed to use it up. I could have made an Indian preparation but thought I should do something different. I had also just bought this weird looking pasta from Whole Foods. It was a spirally one and my daughter thought it was great looking.
I decided to make a macaroni and cheese dish. I started with some chopped pancetta and fresh thyme. I added the chopped cauliflower and sauteed for a few minutes. I then added the flour and made a bechamel sauce. I also had an aged Gruyere- it complements the earthy cauliflower beautifully.
The whole dish took no time to cook. My daughter initially had a closed mind when she heard what was in the dish but one she tasted it, she got over it.
- 2 tablespoons extra virgin olive oil
- 1/3 cup pancetta, chopped
- 2 to 3 sprigs fresh thyme
- 2 tablespoons all purpose flour
- 1½ cups low-fat milk
- 2 teaspoons salt
- 2 cups finely chopped cauliflower
- 1 cup aged Gruyere, divided into two parts
- ½ pound cooked pasta, al dente
Preheat oven to 350 degrees F.
Heat a heavy saucepan with the olive oil. Add the pancetta and sauté on high heat for 3 to 4 minutes. Add the thyme and cauliflower. Cook for about ten minutes on medium heat. Add the flour. Saute for a minute and slowly add the milk, whisking continuously. Bring to a boil and cook till the sauce thickens. Add half-cup cheese and salt. Add the cooked pasta and mix well. Transfer the pasta onto an ovenproof dish and sprinkle with the remaining half-cup cheese. Bake for half an hour. Serve with salad.
