I'm a sucker for macaroni and cheese, it's one of my favorite things. While I have made a handful of fancy versions, I will sometimes crave the Kraft blue box stuff as well.
The main problem being mac and cheese typically isn't that good for you, so when I saw this recipe in the latest Food Network magazine I was intrigued. I made a couple of changes from the original recipe, I used a combination of sharp cheddar cheese and parmesano reggiano instead of mostly muenster. I also used whole wheat elbow pasta instead of shells.
The cauliflower did add a really nice texture to the cheese sauce and a little bit of sweetness which was a good contrast to the sharpness of the cheddar. This recipe has a lot of potential, you could add a little Canadian bacon for some protein or maybe some spinach or other vegetables and keep is veggie friendly. I might make this for turducken this year for the vegetarians in attendance.
And yes, I need to start taking more pictures, will try to remember.
2 comments:
You can easily substitute whole fat evaporated milk with fat free and you will not be able to tell the difference. I do it all the time.
I should try this recipe without the cauliflower.
The recipe specifically said to use the whole milk evaporated milk. And I know you have issued with cauliflower, but you won't get the good texture without it.
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