I hope your Thanksgiving was amazing! Mine pretty much was. We had a lot of running around to do, but it’s so worth it when you get to see ALL the people you care about.
I try to bring at least a dish to every holiday dinner we attend, so I’m sharing the recipe of my go-to holiday dish. In fact, last year I made this Food Network Magazine dish for Easter. This year, I made this mac & cheese to my parents house, where my brother turned sous chef assisted me! He was my master cheese grater – which was what I was most thankful for during this meal. I have a pinched nerve in my shoulder and I don’t think I would have been able to grate 3 bricks of cheese.
While your brother gives himself carpel tunnel grating cheese, this is a great opportunity to dive into the antipasto tray your mom has prepared.
- 1/2 head of cauliflower, cut into florets
- 1 can evaporated milk
- 1 egg
- nutmeg, cayenne pepper, salt, & pepper
- 1 3/4 c. muenster cheese, grated
- 1/2 c. cheddar cheese, grated
- 1/2 c. Parmesan cheese, grated
4 c. medium shells
In a large stockpot full of salted water, cook cauliflower florets until tender. Remove from water to cool.
Add medium shells to the water in the stockpot, and cook until al dente. Drain, but reserve 1/4 c. water.
Whisk together evaporated milk & egg, along with a pinch of nutmeg, a pinch of cayenne pepper, & a pinch of both salt & pepper.
Add cauliflower to cheese mixture and combine.
Transfer the cauliflower & cheese mix to food processor, using 1/4 c. reserved cauliflower water. Puree until smooth.
Mix the puree into the shells.
Move to a baking dish, top with remaining cheese and broil until crispy & brown.