From Christopher Prosperi — This is one of my favorite comfort foods to make in the oven Fall through Spring. It has a few steps that can be done ahead of time, in the spirit of Ina Garten. It’s rare to use egg noodles in mac & cheese but I love the softness of them. The crispy mouth-feel comes from the roasted cauliflower. (If you don’t like cauliflower, use broccoli.)
Ingredients
- 1 pound egg noodles medium sized, cooked
- 2 onions medium, sliced
- 1 tablespoon canola oil
- 1 head cauliflower chopped into bite sized pieces
- 1 teaspoon kosher salt
- 1/2 cup white wine
- 2 cups milk
- 2 tablespoons cornstartch
- 2 tablespoons water cold
- 1/2 cup parmesan cheese grated
Servings:
Instructions
- Put half of the oil (1½ teaspoons) in a large sauté pan over medium-high heat. Add onions, cook for 10 to 12 minutes, stirring occasionally until lightly caramelized. Set aside.
- Place chopped cauliflower in a bowl with remaining oil (1½ teaspoons), add kosher salt, toss and put on a baking sheet. Bake in a 400° F oven for 8-10 minutes, until lightly browned.
- In a saucepan add white wine, bring to a simmer, reduce by half. Add milk and bring to a simmer. In a small bowl combine cornstarch and water, mix until smooth. Whisk cornstarch mixture into simmering milk and remove from heat.
- In a large mixing bowl combine the cooked egg noodles, caramelized onions, roasted cauliflower, milk and cornstarch mixture, and Parmesan cheese. Mix well. Pour into a baking dish, place in a 400° F oven for 7 to 10 minutes, or until warm. Serve immediately.
