I do not think I will make baked macaroni and cheese any other way then this from now on.
Cheesy Baked Penne with Cauliflower and Creme Fraiche
Adapted from Bon Appetit
Makes 8 servings
* 1 head cauliflower, cut into 1" florets
* 2 large tomatoes
* 5 tablespoons butter, divided
* 1/2 cup thinly sliced green onions
* Kosher salt
* 2 tablespoons WW flour
* 1 cup heavy whipping cream
* 3 cups coarsely grated Comte cheese or 1/2 Gruyere-1/2 Fontina) divided
* 3/4 cup Parmesan cheese, grated, also divided
* 1 cup creme fraiche
* 1 tablespoon whole grain Dijon
* 10 ounces penne
* 1 cup fresh breadcrumbs
Cook cauliflower in large pot of boiling water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to water and cook 1 minute to loosen peels.. Remove and peel and dice. Reserve water to cook penne in.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add cauliflower, saute until beginning to brown, about 5 minutes. Add tomatoes, green onions and season with salt & pepper. Remove from heat.
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 4 minutes. Gradually whisk in cream. Cook until sauce thickens, Add 2 cups cheese, whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan then creme fraiche and mustard. Season with salt & pepper.
Bring reserved pot of water back to a boil and cook penne, drain. Add to cauliflower and sauce.
Butter baking dish. Spoon half of penne mix in and top with 1/2 cup cheese. Top with remaining pasta mix and 1/2 cup cheese. Melt butter in small skillet and add breadcrumbs and toss to coat. Sprinkle over pasta.
Preheat oven to 350F and bake, uncovered 35 minutes, until bubbly.
January 31, 2011
Cheesy Baked Penne with Cauliflower and Creme Fraiche
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