Cauliflower Mac & Cheese

CAUTION!! ~ do NOT make this mac & cheese if you are on any kind of low fat, low cal diet. 
That being said... it is luxurious, cheesy goodness, and you should TOTALLY make it soon!

Mac & Cheese.  The quintescential American dish.  Children love it.  Adults love it.  Really, who doesn't love a big bowl of mac & cheese.  Even better when its made with Bacon (!!! pork fat rules!) and three different types of cheese.  You could use any cheeses you like.  But, I do recommend using at least one sharp cheese, like a cheddar.  And, take the extra couple minutes to shred your own cheese.  Once you do, you'll never go back to the pre-shredded.  Trust me.

I guess if we wanted to be technical, I should call this recipe "Pipette and Cheese".  I just like to use a noodle with a bit more of a fun side that plain old macaroni.  And these little pipette fit the bill!  You will definitely want a short pasta that is tubular to catch lots of cheese sauce inside.

What might make you feel slightly better about eating this?... it's got an entire head of cauliflower nestled in with the noodles and cheese.  I'm always looking for ways to get my girls to eat their veggies.  It amazes me how a 3 year old can sniff out a vegetable in anything!  From kids to adults, those who eat this will sing your praises, as they lick their plates clean.

Cauliflower Mac & Cheese:
(ever so slightly adapted from Williams-Sonoma)

1 1/2 cups plain bread crumbs
2 Tbl. butter, melted
2 Tbl. dried parsley or fresh is even better
salt and pepper, to taste
8 oz. nitrate free bacon, chopped
1 head cauliflower, cut into 1/2" florets (smaller if you really want to hide it)
3-6 Tbl. unsalted butter
1/4 cup flour
2 Tbl. white wine
3 1/2 cups whole milk
2 cups shredded fontina
2 cups shredded gouda
1 cup shredded sharp cheddar
1/8 tsp. cayenne pepper
1/8 tsp. freshly grated nutmeg
1/2 cup heavy cream
1 lb macaroni (or pipete) cooked al dente

In a small bowl, combine the crumbs with melted butter, parsley, salt and pepper.  Set aside

Preheat oven to 350 degrees.

In a heavy bottomed, 4 qt. pot, cook the bacon until crisp.  Remove to paper towel lined plate.

Pour out about half the bacon grease.  Then, dump in your cauliflower and cook for 10 minutes over medium heat, until it begins to get nutty brown and tender.  Add 1-2 Tbls butter if necessary.  Then, remove cauliflower to a bowl.  Deglaze the pot with a couple tablespoons of water, and pour it into the bowl with the cauliflower.

Wash the pot.  Then return it to the stove.  Melt 3 Tbl. butter over medium heat.  Whisk in the flour and cook for a couple minutes to form a roux.

Then, whisk in the wine and milk.  Let cook for a couple minutes until it begins to thicken some.  With a wooden spoon, stir in the cayenne, nutmeg, 2 tsp. course salt, 1 tsp. black pepper, cream and cheese.

Now let me just add a small side note:  This is what whole nutmeg looks like ~

Crazy, huh?!  Nutmeg is a nut before it's ground and packaged!  I highly recommend fresh, whole nutmeg.  The flavor surpasses the pre-ground.  And, it's shelf life is MUCH longer.  If you have a small grain microplane, it is very easy to grind whatever you need into your dishes.

Okay, back to business...

Stir in pasta, bacon, and cauliflower.  Top with breadcrumbs.

Bake for 30 minutes.  Throw together a nice, green salad and dinner is served!!