Background
This one hit us like a freight train in our test kitchen. The addition of curried onions and cauliflower make for a truly new and inventive spin on our all-time favorite “World’s Best” Mac & Cheese. At first, we weren’t quite sure how this one was going to turn out, but after a taste test, we were all in agreement that this is a no-fail combination: sharp Flagship cheese with curry spice and fragrant cauliflower. The way the ingredients come together may just change how you cook.
Cooking and Serving Tips
There are a couple different ways you can curry your cauliflower. Traditionally, the spices used in curry dishes are related to national or regional tradition, religious practice, or preference of the chef. We experimented with a few options, but ultimately favor a simple yellow curry powder for this dish. Curry is typically served over rice and contains a meat source and/or vegetables, but – after trying it with mac and cheese, we wonder why we don’t see it more often!
Serve & Store
Let cool for 5 minutes before serving. Enjoy hot. Leftovers can be stored in the fridge for 2 to 3 days.
Recipe
Instructions
Cook “World’s Best” Mac & Cheese according to cooking instructions.
Immediately after removing the mac and cheese from the oven, fold in the cauliflower and onions. Top with the Flagship cheese and curry powder.
Return the pan to the oven and bake for 5 minutes or until the top is melted.
Let set for 5 minutes. Serve hot.
Curried Cauliflower
Makes 1-1/2 cups
Preheat the oven to 400°F.
Cut the core out of the cauliflower and break the head in half. Separate each half into small pieces (about 1×1 inch each).
In a medium-size bowl, add the cauliflower and toss with oil to coat.
Combine the curry powder, salt, and pepper. Sprinkle half the mixture over the cauliflower and toss to coat.
Sprinkle the remaining seasoning over the top and toss again.
Spread the cauliflower in a single layer on a sheet pan and roast in the oven for 25 to 30 minutes or until the cauliflower is just starting to soften and brown. Be careful not to overbake. It should still have a crunch to it, but not be raw.
Let cool 10 to 15 minutes.
Use immediately or store in the refrigerator for up to 3 days.
Curried Onions
Makes about 3/4 cup
Preheat the oven to 400°F.
In a medium-size bowl, add the onions and toss with oil to coat.
Combine the curry powder, salt, and pepper. Sprinkle half the mixture over the onions and toss to coat.
Sprinkle the remaining seasoning over the top and toss again.
Spread the onions in a single layer on a sheet pan.
Roast in the oven at 400°F for 20 to 25 minutes or until the onion is just starting to soften and brown.
Let cool 10 to 15 minutes.
Use immediately or store in the refrigerator for up to 3 days.
Prep Time:
45 minutes
Cook Time:
40 to 50 minutes
Total Time:
1 hour 30 minutes
Serves:
2 to 4 (as a side)
Ingredients
- 1 “World’s Best” Mac & Cheese (20oz pan)
- 3/4 cup Curried Cauliflower (recipe follows)
- 1/3 cup Curried Onions (recipe follows)
- 1/4 cup grated Beecher’s Flagship cheese (about 1 ounce)
- 1/2 teaspoon curry powder
Curried Cauliflower
Makes 1-1/2 cups
- 1 small head cauliflower
- 2 tablespoons expeller-pressed safflower oil
- 1-1/2 teaspoon curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Curried Onions
Makes about 3/4 cup
- 1 yellow onion, roughly chopped
- 1 tablespoon expeller-pressed safflower oil
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
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