Shells With Cauliflower And Cheese Food

SHELLS WITH CAULIFLOWER AND HAM

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat 8 cups (2 quarts) water to boiling. Add cauliflower and 1/2 teaspoon of the salt; cook 4 minutes or until tender. Remove cauliflower with slotted spoon to large bowl. Heat cooking liquid to boiling. Add pasta; cook 6 minutes. Drain; add pasta to cauliflower.
• In 2-quart saucepan, stir flour and milk with whisk. Add garlic; cook over medium-high heat about 8 minutes, stirring frequently, until thickened. Remove from heat; stir in cheeses, mustard, pepper and remaining 1/4 teaspoon salt. Pour cheese sauce over cauliflower mixture. Stir in ham. Spoon mixture into baking dish.
• Place bread in food processor. Cover; process until coarse crumbs form. In small bowl, mix bread crumbs and butter; sprinkle over casserole. Bake uncovered 20 minutes or until lightly browned.

SPRING SHELLS AND CHEESE

Steps:

• Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
• Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
• Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
• Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
• Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.

CAULIFLOWER "MAC" AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F. Grease a baking dish with butter.
• Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well.
• In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle over the Parmesan.
• Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving.

CRUSTY BAKED SHELLS & CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees.
• Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.
• Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.
• Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

CAULIFLOWER AND SHELLS WITH WHITE CHEDDAR DILL SAUCE

Steps:

• Steam cauliflower florets until cooked thoroughly but still slightly firm (about 6 minutes). Set aside.
• Boil pasta until al dente; drain. Mix with cauliflower in a large serving bowl.
• In a medium sauce pan, cook diced onion in olive oil over medium high heat until translucent (about 2-3 minutes).
• Add pieces of butter and stir until melted.
• Add flour, salt and pepper to butter and onions; stir and mix thoroughly for about one minute (You can add more butter if the mixture is too "sticky").
• Add milk and half and half to the sauce pan; bring sauce to a boil.
• Reduce heat to low and simmer until sauce begins to thicken (4-6 minutes).
• Remove sauce from heat. Add white cheddar and American cheeses and stir to melt. Once melted, add parmesan cheese and fresh dill and stir to combine.
• Pour cheese sauce over pasta and cauliflower and toss to coat.
• Enjoy :).