I'll share my recipe, if you'll share yours, January 23, 2012

12 years ago

Macaroni and Cauliflower Cheese Bake

You can either serve this macaroni unbaked so it's loose, gooey, and silky, or bake it under the broiler for a few minutes before serving to give it a crispy, golden topping. You could even try adding a grated hard-boiled egg or cooked prawns, but I like the simple style, as here.

Recipe courtesy of Jamie's Food Revolution by Jamie Oliver;

Ingredients

1/2 a head of cauliflower

sea salt

8 ounces Cheddar cheese

1 pound dried macaroni (elbows)

4 ounces Parmesan cheese

1 cup creme fraiche or sour cream

a small bunch fresh Italian parsley

Yield: 4-6 Servings

Directions

Prepare your ingredients: Remove the outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk and cut the head into small florets. Halve the thick stalk lengthways, then slice thinly

Grate the Cheddar and Parmesan into a large heatproof bowl.

Finely chop the parsley stalks and leaves.

Cook your pasta: Bring a large pan of salted water to a boil. Add the macaroni and all your cauliflower and cook according to the macaroni package instructions.

Place the bowl of cheese over the saucepan and add the creme fraiche. Carefully stir every so often until the cheese is smooth and melted. If the water boils up beneath the bowl, just turn the heat down slightly. Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper.

Carefully remove the bowl of cheese using a towel or oven gloves and put aside. Drain the macaroni in a colander over a bowl, reserving the cooking water. Return the pasta to the pan, pour in the melted cheese and stir. It should have a lovely, silky consistency, but if it's too thick for you. add a splash of your cooking water to thin it out a bit.

At this point you can either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat your broiler to a medium to high heat. Add 2/3 cup of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish. Place under the broiler until golden and bubbling.

Serve your pasta: Divide the pasta between plates or bowls, or place the baking dish in the middle of the table next to a nice green salad and let everyone help themselves.

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Comments (5)

Marilyn Sue McClintock
12 years ago
Potato Dinner Rolls

1 c. mashed potatoes, unseasoned
1 1/2 cups potato water
1 package yeast
1 egg, beaten
1 tsp. salt
2/3 cup sugar
6 Tbsp. shortening
5 cups self rising flour

Mix lukewarm potato water and yeast. Add 1 egg, beaten, sugar, salt and mashed potatoes. Add shortening and then flour. Mix well. Makes about 27 rolls. Store in refrigerator for at least 3 hours. Take out and make into rolls. Put into greased pans. Let rise and bake at 400 degrees F. until golden brown.

From a Book of Favorite Recipes Compiled by United Methodist Women of Scipio United Methodist Church.

Sue
nodakgal
12 years ago
Fajita Roast
1 (3- to 5-pound) chuck roast
2 medium onions, sliced into rings
2 green bell peppers, sliced
3 medium tomatoes, chopped
2 envelopes taco seasoning mix
1 can Ro*Tel

Cook on HIGH all day in crock pot. The meat will shred. Roll up in warmed flour tortillas. Add your choice of shredded cheese, sour cream, shredded lettuce, sliced jalapenos, salsa, sliced black olives and cilantro.
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patti43
12 years ago
Connie, I bought a chuck roast to have for dinner this week. I think I have everything to make the fajita roast. Sure sounds good!

I have leftover spaghetti squash and fresh basil so I'm going to try this recipe. It also has my new favorite Gruyere cheese. I hadn't made spaghetti squash for a while because I thought Harry didn't like it. Well, he sure liked it last night with meatballs and vodka sauce! Bet he'll like this one, too.

SPAGHETTI SQUASH CASSEROLE

1 Large Spaghetti Squash, baked
1 Cup Ricotta Cheese
1 Pint Cherry Tomatoes
2 Tablespoons Olive Oil
1/4 Cup Fresh Basil, chopped
6 Ounces Thick Bacon, cooked crispy
4 Ounces Gruyere or Swiss Cheese
1 Pinch Salt and Pepper
1 Teaspoon Crushed Red Pepper (opt.)

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Bake bacon on a baking sheet at 350 degrees for 15 minutes so it stays nice and crispy. It works best if you can cook the bacon on a wire rack.

Once squash is cool enough to handle, scoop out the seeds and use a fork to lightly scrape out the inside flesh of the squash, which should form strands that look like spaghetti. Mix squash flesh with ricotta cheese in a small bowl and add a pinch of salt and pepper.

Lightly butter a 2.5 quart baking dish. Then layer in half of the spaghetti squash mixture.
Top squash with tomato sauce and bacon strips. Then cover with other half of squash mixture. Top with grated Gruyere or swiss cheese. Bake casserole at 375 degrees for 20-25 minutes. Serve immediately.
nodakgal
12 years ago
Patti, It was good. But oh gosh made too much for 3 people! LOL We ate it and ate it and then ate it some more. Next time a smaller roast will be made!
glenda_al
12 years ago
BLUEBERRY PIE FILLING SALAD

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I'll share my recipe, if you'll share yours, January 23, 2012

Comments (5)

Marilyn Sue McClintock

nodakgal

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patti43

nodakgal

glenda_al

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