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Around The Grange
Hank's Hankerings: Three Cheese Macaroni

By Hank the Burro

  January 1, 2020 --

There’s nothing better than comfort food during those cold win- ter months. And if the dish is easy to make, all the better! Food Network has a Mac and Cheese Recipe that is a little different, will impress the potluck crowd, and is perfect for dinner too!



1 large egg

1 12 -ounce can evaporated whole milk Pinch of cayenne pepper

Pinch of freshly grated nutmeg

Kosher salt and freshly ground black pepper 1 1/3 cups grated Muenster cheese (4 ounces),

plus 4 deli-thin slices (1 ounce)

1/2 cup grated sharp cheddar cheese (2 ounces) 1/4 cup grated parmesan cheese (1 ounce)

1/2 head cauliflower, cut into small florets (4 cups) 4 cups medium pasta shells (9 ounces)



Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.

Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the chees- es melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.

Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with Muenster slices. Broil until golden brown, about 5 minutes.


SOURCE:     https://www.foodnetwork.com/recipes/food-network-kitch- en/three-cheese-macaroni-recipe-1973062



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