Spicy Cauliflower Mac and Cheese

Spicy Cauliflower Mac and Cheese

A sprinkle of chipotle chili pepper and smoked paprika lends a bolder, smoky-spicy flavor to the roasted cauliflower, but it’s balanced by the mild, creamy three-cheese medley within the sauce.

prep time
30
minutes
cook time
60
minutes
servings
6

Ingredients
















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 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.


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.


Recipe Tip:
Any brand of Wisconsin cheddar, butterkäse or fontina cheese can be used.
cheese iconCheesemonger 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.

Ingredients
















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 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.


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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