Macarrones con queso y coliflor al estilo búfalo
Is there a better way to celebrate Mac & Cheese Day? Seriously, is there?
Combining the mouth-watering flavours of buffalo chicken with mac & cheese, this cheesy meatless dish is sure to have you reaching for seconds.
Buffalo sauce, long red chilies, shallots, garlic, and cauliflower, added to a three-cheese sauce and tossed with the macaroni. Sprinkled with a panko, thyme, and blue cheese topping, then baked until golden brown and bubbling.
Served with veggies, blue cheese dip and more Buffalo sauce. Grab a cold beverage and dig in!
Ingredients
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1 medium head cauliflower, cut into bite size florets (4 to 5 cups)
- Kosher salt
- 1 pound elbow macaroni, cooked just under al dente
- 2 tablespoons olive oil, plus more to toss the pasta
- 2 shallots, finely chopped
- 1 long red chili (or jalapeño), finely chopped
- 2 cloves garlic, minced
- 3/4 cup buffalo sauce, divided, plus more for serving
- 4 tablespoons unsalted butter, divided, plus some to grease the baking dish
- 2 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 tablespoon Dijon mustard
- 2/3 cup sour cream
- 12 ounces sharp Cheddar, shredded (about 4 cups), reserve 1/2 cup for the topping
- 6 ounces smoked gouda, shredded (about 2 cups), reserve ¼ cup for the topping
- 6 ounces fontina, shredded (about 2 cups), reserve ¼ cup for the topping
- 1 cup panko
- 1 tablespoon chopped fresh thyme
- 1/2 cup crumbled blue cheese
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Thomas Keller Insignia Commercial Clad Stainless Steel 6-Qt Rondeau
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Thomas Keller Insignia Commercial Clad Stainless Steel 12.5-inch Universal Lid
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Directions
Preheat the oven to 350°F
- Cook the Cauliflower. Bring a large pot of water to a boil, add the florets, and cook until tender, about 5 minutes. Remove the cauliflower with a slotted spoon or spider skimmer (do not pour the water out, it will be used for the macaroni) and submerge the florets into a large bowl of ice water to cool completely. Drain the florets and set aside.
- Cook the Macaroni. Bring the cauliflower water back up to a boil and add a generous sprinkle off salt. Then the macaroni and cook until just under al dente, about 7 minutes. Drain the pasta, toss with a little olive oil and set aside.
- Prepare the Buffalo Cauliflower. Heat a skillet or saucepan, over medium heat. Add the olive oil, then the shallots and chilies. Cook until soft, about 5 minutes. Stir in the cauliflower and the garlic into the pan. Next, add ½ cup of buffalo sauce and stir until the cauliflower is coated. Simmer for 3 to 5 minutes until the sauce begins to slightly thicken.
- Make the Cheese Sauce. In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes, until the mixture turns into a paste.
- Add in the warm milk, a little at a time, while whisking constantly to avoid lumps. Continue cooking and whisking until the sauce has thickened and is smooth, about 5 minutes.
- Whisk in the mustard. Then add the remaining 1/4 cup of buffalo sauce and whisk to combine. Stir in the sour cream, then the cheddar, the gouda, and the fontina. Stir until melted, about 5 minutes.
- Add in the cauliflower mixture and the macaroni, stir until well coated.
- Assemble: Butter a 13” x 9” baking dish, then pour in the cauliflower-macaroni-cheese sauce mixture.
- Sprinkle the remaining cheddar, gouda, and fontina cheeses evenly over the cauliflower-macaroni mixture.
- In a glass bowl, melt 2 tablespoons of butter in the microwave. Then stir in the panko, thyme, and blue cheese and mixture to combine. Sprinkle this mixture on top of the mac & cheese.
- Bake: Place the baking dish on the middle rack in your preheated oven. Bake until golden brown and the cheese is bubbling, about 40 minutes. Let sit for 10 minutes before serving.
- Serve: Serve with veggies, blue cheese dip and more buffalo sauce. Grab a cold beverage and dig in!
