I love this stuff. It’s a mac and cheese with cauliflower, but with chiocciole pasta instead of elbow macaroni. Chiocciole takes its shape from its name, which means snail in Italian. It’s a great vessel for holding the cheesy sauce. And the best part…it’s delicious and lower in fat than most mac and cheese recipes. The original recipe is from the Real Simple website.
It’s been a while since I’ve posted anything. Sorry about that. I do have some fun stuff up my sleeve, so get ready. I promise they will be worth the wait.
Cauliflower Chiocciole and Cheese
- 12 ounces chiocciole or elbow macaroni
- 1 head cauliflower, roughly chopped
- 1 onion, finely chopped
- 1 1/2 cups grated extra sharp cheddar cheese (6 ounces)
- 1 1/2 cups reduced fat sour cream
- 1/2 cup 1 percent milk
- 1 tablespoon Dijon mustard
- dash of freshly grated nutmeg
- bread crumbs
- salt and pepper
- olive oil
Heat oven to 400º F.
Heat a large pot over medium heat and add 1 tablespoon olive oil. Sauté onion for 3-5 minutes, season with salt and pepper. Remove from heat and add cheese, sour cream, milk, Dijon mustard and nutmeg.
Cook pasta according to the package directions (or just a few minutes under); adding the cauliflower during the last 5 minutes of cooking time. Transfer the cauliflower and pasta with a slotted spoon to the onion and cheese mixture. Transfer to a baking dish and bake 12-15 minutes.