Buffalo Cauliflower Mac and Cheese
Serves 2 very hungry eaters
2 cups whole milk
1/4 cup water
3/4 teaspoon salt
1/2 pound pasta shells or cavatappi or whatever little noodle you have in the pantry
2 cups cauliflower florets (about 1/4 head of cauliflower)
4 ounces sharp Cheddar
1/3 cup grated Parmesan
1 tablespoon butter
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
1/3 cup buffalo hot sauce (Frank’s is the best!)
Optional: parsley and blue cheese for garnish
Combine milk, water, and salt in a large pot over medium-high heat and bring to a simmer. Add the pasta and cook for two minutes. Stir in the cauliflower and cook, stirring often, until pasta is al dente (almost cooked through, but not totally soft!). Turn off heat.
Stir in the cheese, one handful at a time, until completely melted. Stir in remaining ingredients. Taste for seasonings and add more salt or buffalo sauce if ya want it. Serve immediately.
You can really use any melty, semi-hard cheese for this mac and cheese. Colby, Monterey Jack, Swiss, Gouda, any kind of Cheddar... they all work. Also, if you don’t want to buy parmesan, just use a little more cheddar.
If you don’t already own garlic powder and mustard powder, don’t buy them just for this. They add a lot of flavor but the buffalo sauce is all you really need.
Actually speaking of, if you just want a plain ole mac and cheese, leave out the buffalo sauce. It’s delish as is. You might want to add some pepper to add a little flavor.
For some reason, blue cheese and buffalo sauce have become a classic combo. I don’t get it, but if you’re into that, add blue cheese!
I love parsley. I love it to pieces. So I always have it around. It is by no means crucial to the success of this dish, so if it’s gonna rot in your fridge after you use a tiny bit for this mac and cheese, forget it!