There's nothing more comforting than a creamy dish of macaroni and cheese, but sometimes we don't want the load of carbs that comes with it! We love this decadent version that uses healthy cauliflower in place of noodles. Chef Michael Symon uses Castello Havarti Creamy cheese in his luscious mac and cheese creating a dish your family is going to love!
Michael Symon’s Cauliflower Mac and Cheese with Havarti Creamy
1 large head of cauliflower, cut into small florets
Salt and freshly ground black pepper, to taste
2 cups heavy cream
1/2 cup mascarpone
1 cup Castello Havarti
Hot sauce, to taste
1/2 cup chives, finely chopped
1/2 cup panko breadcrumbs
Bring a large pot of water to a boil and add a good amount of salt. Add florets to the water and cook until tender but still crisp, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Preheat broiler to high.
While the cauliflower is cooking, heat a 2-quart Dutch oven over medium heat. Add the cream, salt, pepper and hot sauce to the pan and bring to a simmer. Start off using 1 teaspoon of salt and hot sauce to taste. Reduce the cream by one-third, about 3 minutes. Whisk in the mascarpone and Harvarti Creamy. When the cheese is melted and incorporated, keep the sauce at a simmer. The sauce will be slightly thickened.
Next, add the cauliflower and chives. Pour into an ovenproof dish, then top with the breadcrumbs, sprinkling them in an even layer. Place under the broiler for 2 to 3 minutes, until golden brown and bubbly. Remove from the broiler and let set for 5 minutes before serving.