Ham and Cauliflower Macaroni and Cheese

Welcome to my first submission to the Crazy Cooking Challenge hosted by Tina from Mom's Crazy Cooking.

• What is it? A monthly blog hop.

• This month's challenge? Search blogs for macaroni and cheese recipes, chose one, make it, and blog about it.

• The purpose? To highlight other blogs and have fun meeting new bloggers along the way.

• How can you participate? Visit the links below and vote for your favorite!

So, who likes homemade Mac and Cheese?  More like who doesn't, right?  I know, I love it.  Especially when it includes meat and veggies because that means I only have to make one dish for dinner.  As far as I'm concerned, that makes this the ultimate mac and cheese.

Okay, so I started with a recipe for cauliflower mac and cheese that I found on a wonderful blog called Chocolate and Carrots by Caroline - the recipe is one Caroline adapted from another blog.  I adapted it yet again to accommodate my family's preferences and it was a hit with everyone, even my picky teen who doesn't like anything I cook.  Maybe you'll give it a try and make a few adaptations of your own.  Enjoy!

Ham and Cauliflower Macaroni and Cheese

makes one 9x13 casserole

Printable Recipe

Ingredients

• 1 head cauliflower, chopped (cooked in salted water until tender)

• 1 pound elbow macaroni (cooked in salted water until al dente)

• 4 tablespoons butter

• 4 tablespoons flour

• 4 cups milk, plus 1/2 cup morefor pureeing cauliflower

• 2 cups grated cheddar cheese (7 ounces)

• 12 ounces cooked diced ham

• 1 teaspoon dry mustard powder (or 1 teaspoon prepared mustard)

• 1 teaspoon Kosher salt

• 1/2 teaspoon black pepper

• 1 cup panko breadcrumbs

• 2 tablespoons butter, cut into small cubes

Directions

1. Preheat oven to 350F.

2. Butter a 9x13 casserole pan; set aside.

3. Puree cooked cauliflower and 1/2 cup milk in a food processor until smooth; set aside.

4. In a large, heavy-bottomed stock pot, melt 4 tablespoons butter over med-hi heat.

5. Add flour and whisk to combine; continue cooking while stirring constantly for about 2 minutes.

6. Add 4 cups milk, mustard, salt and pepper; boil for 2 full minutes or until thick; whisking constantly.

7. Turn off heat and whisk in cauliflower puree and cheddar cheese until smooth.

8. Fold in cooked pasta and diced ham; pour into prepared casserole dish.

9. Sprinkle top evenly with bread crumbs and dot with 2 tablespoons cubed butter.

10. Bake uncovered for 1 hour until hot and bubbly.

11. If needed, place under broiler for 1-2 minutes to brown.

12. Rest for 10 minutes before serving (will be soft).

Note

• To cut square servings as shown, allow to cool for at least an hour.

Ham and Potato Frittata

Gone with a Handsomer Man by Michael Lee West - ButterYum

I present to you Ham and Potato Frittata for this week's Foodie Friday post featuring Teeny Templeton, the main character in Gone with a Handsomer Man by my dear friend Michael Lee West.  Michael has authored 6 novels and hosts a wonderful blog, Designs by Gollum.  Each week food bloggers from all over the globe join Michael's food party - if you haven't visited her blog, you're in for a treat.

Before we get to the recipe, I have a confession to make - I completely forgot about making a Teeny Templeton inspired recipe this week, that is, until today when I visited Lynn's blog Happier than a Pig in Mud.  Lynn made a wonderful Frittata based on a scene from chapter 24.  Lynn's version included ham and onions and scallions and YUM!!!... I had all the ingredients in the fridge, so I was able to throw it together pretty fast. Thanks to Michael for being such a great blogging buddy and sharing her wonderful new book Gone with a Handomer Man.  And thanks to Lynn for inspiring this version of Teeny Templetom's Frittata.

Ham and Potato Frittata

makes 8 servings

Printable Recipe

Ingredients

• 1 1/2 cups leftover ham, diced into 1/4-inch pieces

• 1 1/2 cups red or white waxy potatoes, diced into 1/4-inch pieces

• 1 small onion, diced

• 6 large eggs, lightly beaten

• 1/4 C milk

• 1/2 tsp pepper

• 1/4 tsp salt

• 1 1/2 C grated Parmesan cheese

• 1/4 C thinly sliced scallions

• Garnish: sour cream, salsa, scallions, etc

Directions

1. Preheat oven to 350F. 

2. In a medium bowl, combine the eggs, milk, salt, pepper, parmesan cheese, and scallions; reserve for later. 

3. In an 8-inch oven-proof, non-stick saute pan, over medium heat, saute the diced ham in a little bacon fat or lightly flavored oil; remove from pan, drain excess fat, and reserve. 

4. Next saute the potato and onions in a couple tablespoons bacon fat; cover and cook for 12-15 minutes until tender and caramelized; stirring as needed to brown evenly and prevent burning.

5. Add the cooked ham back pieces back to the pan and pour the egg mixture over the ham and potatoes. 

6. Reduce the heat to low and cook the Frittata for 15-20 minutes until the edges are done, then uncover and place the pan into the preheated 350F oven for another 10 minutes, or until the frittata is cooked through. 

7. Rest for 5-10 minutes before loosening the Frittata from the pan using a silicone spatula. 

8. Slowly slide it out of the pan and onto a serving tray.

9. Garnish with salsa, sour cream, and sliced scallions.

adapted from a recipe by Lynn found at Happier than a Pig in Mud