Recipe from Ladies' Home Journal
1 hr 15 mins
2 cups (12 oz) cauliflower florets
1/2 pound cavatappi or other curly pasta
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Pinch of cayenne
2 1/2 cups (7 oz) grated cheddar
1/2 cup (2 oz) grated Parmesan
1/2 cup (4 oz) Boursin Light Garlic and Herbs Spreadable Cheese
1/3 cup panko bread crumbs
2 cups 1% milk
Heat oven to 425 degrees F. Spread cauliflower on a rimmed baking sheet and coat lightly with cooking spray. Roast until florets begin to brown, about 10 min. Remove cauliflower and reduce oven to 375 degrees F.
Cook pasta according to package instructions, drain and set aside. In a large saucepan over medium heat whisk olive oil and flour for 1 min. Add milk, whisking constantly. Stir in mustard, salt and cayenne. Cook, stirring occasionally until mixture has thickened, about 8 min. Remove sauce from heat. Add 2 cups cheddar, Parmesan and Boursin and stir until melted. Add pasta and cauliflower; stir to coat.
Pour pasta into a greased 2-qt baking dish. Sprinkle on 1/2 cup cheddar, then bread crumbs. Bake until bread crumbs are golden brown and cheese is bubbling, about 30 min.
Per Serving: cal. (kcal) 465, Fat, total (g) 23.5, chol. (mg) 60, sat. fat (g) 12.5, carb. (g) 40, fiber (g) 2, pro. (g) 23, Percent Daily Values are based on a 2,000 calorie diet
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