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Comfort Food: Mac & Cheese with Carmelized Onions and Cauliflower

jmackinnell/flickr creative commons
jmackinnell/flickr creative commons

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.)

Comfort Food: Mac & Cheese with Carmelized Onions and Cauliflower
Votes: 5
Rating: 3
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Recipe from Christopher Prosperi of Metro Bis in Simsbury, Connecticut.
Servings
4
Servings
4
Comfort Food: Mac & Cheese with Carmelized Onions and Cauliflower
Votes: 5
Rating: 3
You:
Rate this recipe!
Print Recipe
Recipe from Christopher Prosperi of Metro Bis in Simsbury, Connecticut.
Servings
4
Servings
4
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Reader Interactions

Comments

  1. Sowilo says

    January 22, 2016 at 5:32 pm

    Strange quirk, when you print the recipe, it converts all of the measurements to metric. Tried in Chrome and Explorer

    Reply »
    • Robyn Doyon-Aitken says

      February 10, 2016 at 9:50 pm

      This is fixed now. Sorry about that!

      Reply »
  2. Cindy says

    January 26, 2016 at 3:05 pm

    This casserole was very bland. The only item I replaced was vermouth for the white wine. Maybe my cauliflower wasn’t chopped small enough but I upped the roasting time to 20 minutes and it still wasn’t long enough to brown the cauliflower. It was not saucy enough and certainly not cheesy enough. Very disappointing, but I did warm up on this cold day after washing all the pots and pans I used to make the dish!

    Reply »
    • Robyn Doyon-Aitken says

      February 10, 2016 at 9:36 pm

      Sorry it didn’t turn out to be a winner for you, Cindy.

      Reply »

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