Mac and Cheese – Ham and Cauliflower
| Ingredient | ||
| 1 | pound | Conchigliette (pasta shells) |
| 2 | cup | Cauliflower Florets (shaved) |
| 2 | tablespoon | 2 tablespoons Butter (divided) |
| 2 | tablespoon | 2 tablespoons Flour |
| 3 | cup | Whole Milk |
| 1/8 | teaspoon | freshly grated Nutmeg |
| 1 | tablespoon | Red Pepper Flakes (optional) |
| 2 | cup | Gruyere cheese |
| 1 | cup | Parmigiano-Reggiano (grated and divided) |
| 1/2 | pound | Baked Ham Steak (julienned) |
| 1 | cup | Panko Breadcrumbs |
| 1/4 | cup | chopped Parsley |
| Extra Virgin Olive Oil | ||
| Salt and Pepper to taste | ||
Procedure
- Preheat the oven on broil. Bring a pot of water to a boil and season with salt. Cook the pasta 1 minute short of the package directions.
- Heat a large heavy bottomed pot over high heat. Add 3 tablespoons of olive oil and add cauliflower, tossing to coat. Season with salt and pepper and cook for 5 to 6 minutes until the cauliflower begins to caramelize.
- Add the butter to the pot. Whisk in flour to form a paste. Season with salt and cook for 2 to 3 minutes just until the paste starts to take on a warm golden color. Whisk in the milk and season with salt, pepper, nutmeg and chili flakes. Stir in the gruyere and half of the Parmigiano-Reggiano to melt. Add in the ham. Add the cooked pasta and stir to coat. Transfer to a greased baking dish.
- Mix the bread crumbs, remaining cheese and chopped parsley. Sprinkle evenly over the pasta and place under the broiler. Cook for 2 to 3 minutes, just until the bread crumbs are golden brown.