Ham and Cauliflower Macaroni and Cheese
from ButterYum
makes one 9x13 casserole
Ingredients
1 head cauliflower, chopped (cooked in salted water until tender)
1 pound elbow macaroni (cooked in salted water until al dente)
4 tablespoons butter
4 tablespoons flour
4 cups milk, plus 1/2 cup more for pureeing cauliflower
2 cups grated cheddar cheese (7 ounces)
12 ounces cooked diced ham
1 teaspoon dry mustard powder (or 1 teaspoon prepared mustard)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 cup panko breadcrumbs
2 tablespoons butter, cut into small cubes
Directions
Preheat oven to 350F.
Butter a 9x13 casserole pan; set aside.
Puree cooked cauliflower and 1/2 cup milk in a food processor until smooth; set aside.
In a large, heavy-bottomed stock pot, melt 4 tablespoons butter over med-hi heat.
Add flour and whisk to combine; continue cooking while stirring constantly for about 2 minutes.
Add 4 cups milk, mustard, salt and pepper; boil for 2 full minutes or until thick; whisking constantly.
Turn off heat and whisk in cauliflower puree and cheddar cheese until smooth.
Fold in cooked pasta and diced ham; pour into prepared casserole dish.
Sprinkle top evenly with bread crumbs and dot with 2 tablespoons cubed butter.
Bake uncovered for 1 hour until hot and bubbly.
If needed, place under broiler for 1-2 minutes to brown.
Rest for 10 minutes before serving (will be soft).
Note: to cut square servings as shown, allow to cool for at least an hour.