How to Make Award-winning Four Cheese Cauliflower Mac

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, four cheese cauliflower mac. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Four Cheese Cauliflower Mac is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Four Cheese Cauliflower Mac is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook four cheese cauliflower mac using 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Four Cheese Cauliflower Mac:

1. Get 3 tablespoons butter
2. Prepare 3 tablespoons all purpose flour
3. Take 2 cups milk
4. Prepare 300 grams cheddar cheese , shredded
5. Prepare to taste salt pepper and
6. Get 1.5 cups macaroni
7. Take 1 cauliflower head
8. Prepare 3 tomato beefsteak slices
9. Make ready 0.3 cups mozzarella cheese , shredded
10. Make ready 0.3 cups provolone , shredded
11. Make ready 1 cup panko
12. Get 0.25 cups parmesan cheese
13. Take 1 teaspoon italian seasoning
14. Get 0.25 teaspoons garlic powder
15. Make ready 0.25 teaspoons onion powder
16. Take to taste salt pepper and

Instructions to make Four Cheese Cauliflower Mac:

1. Preheat oven to 350℉
2. Set your pasta water to boil.
3. Remove stem from cauliflower and separate into large florets. Steam until tender, about 7 minutes. Allow to cool slightly then roughly chop into bite sized pieces. Set aside.
4. Pasta water should be boiling by now. Add pasta and cook to a minute or two shy of package directions. The pasta will continue to cook in the oven. Drain and set aside.
5. Meanwhile, in a medium saucepan over medium heat, melt butter. Add flour and stir with a whisk until golden brown. Add half the milk, stirring constantly until thickened and smooth. Stir in rest of the milk. Begin to add shredded cheddar, a handful at a time, allowing it to melt before you add the next handful. You'll want to stir pretty much the entire time. When all the cheddar is in, taste. Add s&p if needed. Remove from heat and set aside.
6. Assemble the casserole. In an 8x10 (2.5 quart/2.3L) casserole dish, add the pasta and cauliflower. Stir to combine. Pour in the cheddar béchamel sauce. Stir gently to combine. Slice tomato slices in half and place on top. Season with s&p if at this point if you like. Cover with mozzarella and provolone. Back for about 20 minutes, or until bubbling and lightly browned around the edges.
7. In a bowl mix together panko, parmesan, and seasonings.
8. After the casserole bakes for the first 20 minutes remove from oven, add even layer of breadcrumb mixture and place back in the oven for another 10-15 minutes, until golden brown.
9. Allow to rest on the countertop for 10 minutes to cool slightly before serving.
10. Enjoy!!☺

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