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.

Lemon Garlic and Parm Pasta

Packed full of bold flavors, this pasta dish is not for wimpy taste buds - you have to really love lemon, garlic, and Parmesan.  Due to the lingering odiferous characteristics of the dish, be sure all your dinner guests partake.  This pasta is equally good served hot or at room temperature.

Lemon Garlic and Parmesan Pasta

makes 4-6 servings

Printable Recipe

Ingredients

• 1 pound thin spaghetti, cooked to perfection

• 1 1/2 cups reserved pasta cooking water

• 1/3 cup extra virgin olive oil

• 3 garlic cloves, crushed

• 1/4 cup freshly squeezed lemon juice

• 1/3 cup parmesan cheese (reserve a little for garnish)

• 1/2 cup finely chopped parsley (reserve a little for garnish)

• salt and pepper to taste (heavy on the pepper)

• Garnish - grated lemon zest, crushed red pepper flakes, reserved parmesan and parsley, and a drizzle of extra virgin olive oil

Directions

1. Have all the ingredients ready to go as this sauce is made in the short time it takes to drain the cooked pasta. Be sure to reserve 1 and 1/2 cups of the pasta cooking water (directions for Pasta 101 found here).

2. Using the same stock pot the pasta was cooked in, heat the olive oil over medium heat; add the crushed garlic and saute for a minute or two until very fragrant.

3. Add the lemon juice and only 1 cup of pasta cooking water (reserving the other 1/2 cup in case you need it later).

4. Stir and cook for a minute or so; season with a little salt and lots of fresh cracked pepper (watch the salt - the pasta water and cheese are very salty). Remove pot from heat.

5. Add the drained pasta to the pot, then add the parmesan and parsley; mix well (add more pasta water if needed).

6. Garnish with grated lemon zest, crushed red pepper flakes, parmesan, parsley, and a drizzle of extra virgin olive oil.