5cupsskim milkyou can use any type you like, but we have skim at all times
16ozhand grated cheeseI like to use 8 oz of cheddar and 8 oz smoked mozzarella
cut the cauliflower into small florets, about the same size as your pasta shape
spread out on a parchment lined sheet pan and drizzle with olive oil, salt and pepper to taste.
roast at 425 degrees about 30 minutes (until caramelized a bit but not falling apart or charred)
macaroni and cheese
while the cauliflower is roasting, start making mac 'n cheese
bring water to a boil for the pasta, once boiling, cook pasta per directions on the box
while the pasta cooks, shred your cheese and gather the rest of your ingredients
drain pasta and begin making cheese sauce
melt butter in the same pan that pasta cooked in over medium heat
once melted, add in the flour whisking continously until it become fragant
continuing to whisk, slowly add in the milk, being sure to get any flour clumps fully incorporated into the sauce
add in the garlic, paprika, salt and pepper
keep whisking every few minutes until the mixture comes just to boil
remove from heat and stir in the cheese you have grated
once the cheese is fully incorporated, return to medium heat and add the pasta and 2 cups of the roasted cauliflower to the pot
stir until everything is well coated and heated through
serve just like that or transfer to a 9x13 baking dish, cover with crunchy topping and broil for 3-5 minutes (watch carefully so it doesn't burn).
if you want to make this "fancy", you can use any of the following crunchy toppings and bake the mac 'n cheese for a few minutes at the end before serving: french fried onions, ritz crackers, panko breadcrumbs. The topping adds a nice texture, but is totally optional.please, please, please grate your own cheese. the shredded cheese you buy has stabilizers in it and won't melt as nicely.