Ingredients
Cooking Instructions
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1
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Heat oven to 400 °F.
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2
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Line a 15 x 10-inch baking sheet with aluminum foil. Place cauliflower in a large bowl. Drizzle with olive oil. Combine 1/2 teaspoon smoked paprika, garlic powder and chipotle chili pepper in a small bowl. Sprinkle over cauliflower; toss to coat. Arrange cauliflower in a single layer on prepared pan. Season with kosher salt and pepper to taste. Roast for 10-15 minutes or until crisp-tender and lightly browned, stirring once. Set aside.
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3
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Decrease oven temp to 375°F. Cook pasta according to package directions until al dente; drain.
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4
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Meanwhile, sauté leeks in 2 tablespoons butter in large skillet over medium heat until crisp-tender. Remove from skillet; keep warm.
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5
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Melt remaining butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, ground mustard and remaining smoked paprika. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 3/4 cup cheddar, butterkäse and fontina until melted. Stir in pasta, leeks and reserved cauliflower. Season with kosher salt and pepper to taste. Remove from the heat.
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6
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Transfer to a greased 13 x 9-inch baking dish. Sprinkle with remaining cheddar. Bake for 25-30 minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving.
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Recipe Tip: Any brand of Wisconsin cheddar, butterkäse or fontina cheese can be used.
Cheesemonger Tip: Wisconsin cheddar comes colored or uncolored. It is colored with a natural vegetable dye call annatto. It has no flavor or aroma and does not affect the flavor of the cheese.
Cooking Instructions
|
1
|
Heat oven to 400 °F.
|
|
2
|
Line a 15 x 10-inch baking sheet with aluminum foil. Place cauliflower in a large bowl. Drizzle with olive oil. Combine 1/2 teaspoon smoked paprika, garlic powder and chipotle chili pepper in a small bowl. Sprinkle over cauliflower; toss to coat. Arrange cauliflower in a single layer on prepared pan. Season with kosher salt and pepper to taste. Roast for 10-15 minutes or until crisp-tender and lightly browned, stirring once. Set aside.
|
|
3
|
Decrease oven temp to 375°F. Cook pasta according to package directions until al dente; drain.
|
|
4
|
Meanwhile, sauté leeks in 2 tablespoons butter in large skillet over medium heat until crisp-tender. Remove from skillet; keep warm.
|
|
5
|
Melt remaining butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, ground mustard and remaining smoked paprika. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 3/4 cup cheddar, butterkäse and fontina until melted. Stir in pasta, leeks and reserved cauliflower. Season with kosher salt and pepper to taste. Remove from the heat.
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|
6
|
Transfer to a greased 13 x 9-inch baking dish. Sprinkle with remaining cheddar. Bake for 25-30 minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving.
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