Cauliflower Hatch Chile Macaroni & Cheese Recipe

There are certain dishes that no matter how many times I make them, I’m always looking for a better recipe. Macaroni and cheese is one of them. You know a good macaroni and cheese when you taste it. For me, it’s rich but not oily, gooey with melted cheese and with no graininess to the sauce. It’s also got a little sharp edge to it. I usually start with a bechamel, but I’ve never been convinced that it’s the perfect sauce base. 

I eat a lot of cauliflower and I’m by no means the first to discover that pureed it can stand in for all kinds of creamy sauces. For this recipe I was inspired by two recipes, one from Mark Bittman and another from Michelle Obama. Yup. Michelle Obama. It’s a recipe that is floating around the internet but I really couldn’t find very many comments from readers who had tried it, so I just went for it. The whole grain pasta and cauliflower addition make this a healthier recipe than some, but I still wouldn't call it healthy. 

My version of this recipe differs a bit from the Bittman recipe in that I use more cheese and a bit of milk. It differs from the Obama recipe in that I use macaroni, not penne and I used a bit less milk. Lots of recipes use different styles of pasta, but there is a reason why this dish is called "macaroni and cheese" it's because macaroni really is the best shape for it. I also flavored my mac and cheese with dry mustard and roasted Hatch chiles. This year for the first time I used mild chiles. My recommendation? Combine a little bit of hot or medium hot chiles with some mild ones to get plenty of chile flavor and just a hint of heat. This recipe is infinitely adaptable, skip the chiles, add more, or use whatever chiles you like best. 

Note: If you prefer a mac and cheese with a baked cheesy or crusty top, feel free to add one! I’m generally too lazy to bother. 

Cauliflower Hatch Chile Macaroni & Cheese 

Serves 6 - 8

Ingredients

1 pound whole wheat macaroni

1 pound cauliower, about 1/2 large head
1/2 cup milk 

1 teaspoon dry mustard, or more to taste

1 pound shredded melting cheese (I used a combination of jack and cheddar)

1 1/2 cups diced roasted peeled and seeded Hatch chiles, or more to taste (hot, medium, mild or a combination)

Instructions

Bring salted water to a boil and cook the pasta until al dente then drain and set aside. In the meantime, boil or steam the cauliflower. When tender transfer the cauliflower to a blender along with the milk and dry mustard and puree.

Drain the pasta and return it to the pot. Pour in the cauliflower puree, cheese and chiles and stir until the cheese is completely melted. Taste and add more mustard or chiles if desired. Serve immediately

Enjoy! 

Disclaimer: My thanks to Mollie Stone's Markets and Melissa’s produce for giving me a 5 pound carton of roasted chiles. If you live in the Bay Area  there’s still several more dates during 2017 to attend a chile roast and stock up. 

Yep, I'm a Cauliflower Geek.

Yes, I admit it.  I am a cauliflower geek.  I love using it to make new recipes.  It is a great lower-carb base for many entrees.  I'm trying a new Cauliflower Soup this week!

But, if you're looking for a healthier version of a loaded baked potato, give this recipe a try!  This recipe is 21 Day Fix-compliant and also 21 Day Sugar Detox-ready!

Loaded Cauliflower Bake
4 servings

Ingredients:
1 large head of cauliflower, broken down into florets
1-1/2 tbsp. organic butter
1/2 cup unsweetened coconut milk (or canned coconut milk)
Small red onion, peeled and diced
1/4 cup parmesan cheese, divided
Salt and pepper, to taste
1 tsp. garlic powder
1 tsp. onion powder
6 slices of bacon, cooked crisp and chopped
1/2 tbsp. dried parsley

Preheat oven to 375 degrees.

Steam chopped cauliflower in the microwave, along with butter and 1/4 cup of water for approximately 8-10 minutes, or until fork-tender.  Let cool for 10 minutes.

Combine steamed cauliflower, coconut milk, onion, half of the parmesan cheese, and all spices except for parsley in a Ninja or similar-style blender.  Puree until smooth.

Pour cauliflower puree into 9" x 9" glass baking dish that has been coated with organic cooking spray.

Top with remainder of parmesan cheese, chopped bacon, and dried parsley. 

Bake for 25-30 minutes until heated through and slightly browned on top. 

(21 Day Fix: 1 green, 1 tsp., 1 blue, 1/2 a red.)

Enjoy!  Would love to hear if you try this.

ALL THE BEST,

Mashed Cauliflower - Don't Knock It .....

Mashed Cauliflower - Don't Knock It ..... Until You Try It!

There are a ton of mashed cauliflower recipes out there ..... and believe me, I have tried most of them!

THIS one is my favorite.  What I really like about THIS recipe is that the cauliflower is steamed in, and then puréed with, CHICKEN BROTH. This adds a ton of flavor and eliminates the need to add cream or really any sort of dairy (substitute coconut oil for the butter) to smooth it out.

 

 

Mashed Cauliflower with Chicken Broth

 

(Inspired by a recipe from: Once Upon a Chef)

1 head cauliflower, cut into 1/2-inch pieces

1 cup organic chicken broth

1 teaspoon salt, plus more to taste

3 tablespoons unsalted butter, cut into chunks (I have also used coconut oil)

1 teaspoon chopped fresh thyme

1 tablespoon dried parsley

Freshly ground black pepper, to taste

In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter (and/or coconut oil). Process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and parsley, and process until just combined.

Now you have a "base" for a healthy shrimp scampi, a substitute for mashed potatoes, or simply a way to get a extra vegetable into your day.

I make this once per week and enjoy it all week-long as a side.

Enjoy!

ALL THE BEST,