Curtis Stone’s Cauliflower & Broccoli White Cheddar Pasta Bake Recipe

                                                    


Calling all mac and cheese lovers! I think we all can admit sometimes there is nothing better than a warm dish of rich, freshly baked macaroni and cheese. But, let me be the first to tell you, there are times when something a little lighter that still packs all the flavor is necessary.

Enter my Cauliflower & Broccoli White Cheddar Pasta Bake. Trust me, this is not your average macaroni and cheese! It’s loaded with veggies, is extra cheesy, and is topped with a crunch that’s simply irresistible – perfect for when you’re craving this comfort food dish, but still trying to keep things on the lighter side. It can easily be made ahead for a quick weeknight dinner and is a great go-to vegetarian recipe that's so hearty and delicious, even a meat lover won’t pass it up!

I rely on my Bosch appliances to get this family favorite on the table fast and efficiently. Speed Boost® on my Bosch induction cooktop gets the pasta water boiling in no time, while PowerMove® allows for quick adjustments to the sauce pan temperature with a simple slide of the pan. Finally, a quick broil in my Bosch wall oven delivers a perfectly golden crisp topping, and we’re ready to dig in! I hope you enjoy every flavourful bite of this rich and delicious pasta dish as much as I do.

-Curtis




Cauliflower & Broccoli White Cheddar Pasta Bake Recipe

Serves 4 | Prep Time: 10 minutes | Cook Time: 30 minutes

Make-Ahead: Blanched vegetables, cooked pasta, cheese sauce, and breadcrumb mixture can be made up to eight hours ahead, cooled, covered separately, and refrigerated.

Download Recipe PDF here

Ingredients:
1 head cauliflower (about 2 lb), cored, cut into large bite-size florets
Kosher salt and freshly ground black pepper
1 lb (about 8 cups) broccoli florets
1 ½ cups (about 5 oz.) dried penne
3 Tbs extra-virgin olive oil, plus more for baking dish
1 small yellow onion, finely chopped
1 Tbs finely chopped fresh thyme
1 Tbs all-purpose flour
2 cups whole milk
1 cup heavy cream
1 ¼ cups (about 5 oz) shredded white cheddar cheese
1 cup very coarse fresh breadcrumbs (made in a food processor
or blender from 2 slices bread)
½ cup grated parmesan

Method:

1. Preheat oven in broil mode. Lightly oil a 2-quart baking dish or 4 individual crocks.

2. Using Speed Boost on Bosch induction cooktop, bring a large pot of salted water to a boil. Add cauliflower and broccoli and cook for 2 minutes, or just until broccoli turns bright green. Using strainer, remove vegetables from boiling water and submerge in large bowl of ice water to cool quickly. Reserve salted boiling water. Once vegetables are cool, drain from ice water and set aside.

3. Meanwhile, return salted water to a boil with Short Boost on Bosch induction cooktop. Add penne to same boiling salted water and cook, stirring often to prevent pasta from sticking together, for 7 minutes, or until tender but still firm to bite. Drain penne.

4. Heat a large heavy pot over medium heat. Add 2 Tbs extra-virgin olive oil, onions and thyme and cook, stirring occasionally, for 2 minutes, or until onions are tender and slightly browned. Sprinkle flour over onion mixture, then stir in flour and cook for 1 minute, or until it is very pale golden brown.

5. Gradually stir in milk and cream. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer, stirring often, for 4 minutes, or until sauce is lightly thickened and has no raw flour taste. Reduce heat to low, add cheddar cheese, and stir until melted. Season with salt and pepper.

6. Add vegetables and penne to cheese sauce and fold together using Bosch spatula. Spread evenly in baking dish. In small bowl, toss breadcrumbs, parmesan, and remaining 1 Tbs olive oil to coat, then sprinkle over pasta mixture.

7. Broil for about 4 minutes, or until crumbs are golden. Let stand at room temperature for 5 minutes before serving.


Shared from our friends at Bosch Appliances.  




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