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.

Mediterranean Potato Salad with Shrimp and Feta

My mother-in-law shared the recipe for this incredibly flavorful potato salad which is overflowing with juicy shrimp, crisp summer vegetables, tasty feta cheese, and the most tantalizing lemon and basil dressing ever.  I highly recommend it!

Mediterranean Potato Salad with Shrimp and Feta

makes 10 cups (adapted from Cooking Light)

Printable Recipe

Ingredients

Dressing:

• 3 tablespoons chopped fresh basil

• 2 tablespoon fresh lemon juice

• 2 tablespoons extra virgin olive oil

• 1 1/2 teaspoon sugar

• 1 teaspoon Kosher salt

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon Dijon mustard

Salad:

• 1 1/2 pounds cooked baby red potatoes, quartered (about 5 cups)

• 1 pound medium shrimp, cooked and peeled

• 1 cup red bell pepper, cut into thin strips

• 1 cup yellow bell pepper, cut into thin strips

• 1 cup red onion, cut into thin strips

• 1/2 cup (2 ounces) crumbled feta cheese

• 2 tablespoons Kalamata olives, chopped and pitted

• 3 cups thinly sliced Romaine lettuce (added just before service)

Directions

To make the dressing:

1. Combine all the ingredients in a small jar; cover and shake vigorously.

To assemble the salad:

1. Toss all the remaining ingredients (except the lettuce) together in a large bowl with the dressing.

2. Add the lettuce just before service. Enjoy!

Notes

• Consider removing uneaten lettuce before storing leftovers because it will wilt and become soggy.  

• The recipe doesn't call for tomatoes, but I think they would make an excellent addition.