Curried Cauliflower Mac & Cheese

Ingredients

6 ounces penne pasta

8 ounces Beecher's Flagship cheese, grated (about 2 cups)

1-1/2 cups milk

2 tablespoons plus 2 teaspoons all-purpose flour

2 tablespoons unsalted butter

2 ounces Beecher's Just Jack cheese, grated (about 1/2 cup)

1/4 teaspoon Kosher salt

1/4 teaspoon chili powder

1/2 teaspoon curry powder

Pinch garlic powder

3/4 cup curried cauliflower (recipe follows)

1/3 cup curried onions (recipe follows)

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

½ teaspoon salt

½ teaspoon pepper

Instructions

1. Preheat oven to 350˚F.
2. Cook penne 2 minutes less than package directions. Rinse in cold water and set aside.
3. Melt butter in a heavy bottomed saucepan over medium heat. Whisk in flour. Continue whisking and cook for 2 minutes. Slowly add milk while whisking. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat.
4. Add 1-3/4 cups Flagship cheese, 1/4 cup Just Jack cheese, salt, 1/4 tsp. chili powder, and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes.
5. Combine pasta and sauce in a large bowl and mix carefully. Fold in the cauliflower and onions. Scrape into an 8-inch baking dish. Sprinkle with remaining cheese, chili powder and curry powder.
6. Bake, uncovered, for 20 minutes. Let Mac & Cheese sit for 5 minutes before serving.

Curried Cauliflower

Makes 1-1/2 cups

1. Preheat the oven to 400°F.
2. Cut the core out of the cauliflower and break the head in half. Separate each half into small pieces (about 1x1 inch each).
3. In a medium-size bowl, add the cauliflower and toss with oil to coat.
4. Combine the curry powder, salt, and pepper. Sprinkle half the mixture over the cauliflower and toss to coat.
5. Sprinkle the remaining seasoning over the top and toss again.
6. Spread the cauliflower in a single layer on a sheet pan.
7. 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.
8. 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

1. Preheat the oven to 400°F.
2. In a medium-size bowl, add the onions and toss with oil to coat.
3. Combine the curry powder, salt, and pepper. Sprinkle half the mixture over the onions and toss to coat.
4. Sprinkle the remaining seasoning over the top and toss again.
5. Spread the onions in a single layer on a sheet pan.
6. Roast in the oven at 400°F for 20 to 25 minutes or until the onion is just starting to soften and brown.
7. Let cool 10 to 15 minutes.

Use immediately or store in the refrigerator for up to 3 days.