- 1 pound whole wheat macaroni
- 1 pound cauliflower, about 1/2 large head
1/2 cup milk - 1 teaspoon dry mustard, or more to taste
- 1 pound shredded melting cheese (I used a combination of jack and cheddar)
- 1 1/2 cups diced roasted peeled and seeded Hatch chiles, or more to taste (medium, mild or a combination)
- Bring salted water to a boil and cook the pasta until al dente then drain and set aside.
- In the meantime, boil or steam the cauliflower. When tender transfer the cauliflower to a blender along with the milk and dry mustard and puree.
- Drain the pasta and return it to the pot.
- Pour in the cauliflower puree, cheese and chiles and stir until the cheese is completely melted.
- Taste and add more mustard or chiles if desired.
- Serve immediately.
Amy Sherman, blogger at CookingwithAmy.blogspot.com, is a San Francisco–based cookbook author, food writer and recipe developer. She started Cooking with Amy in June of 2003 and shortly after was chosen as one of the top five food blogs by Forbes and also singled out by The Guardian (UK) as a top food blog. The site has received more than 4 million visits.
Amy shares original recipes, reviews, commentary, news and culinary travel information.
She has been featured as a “Site we Love” by Saveur, linked to a by Cooking Light, Epicurious, Good Housekeeping, Redbook and the New York Times (Bay Area edition) among others and was “blog of the day” on the Julie & Julia movie web site.
Amy has written for various magazines and online sites and has authored
the new Williams-Sonoma New Flavors for Appetizers and Wine Passport: Portugal, A Microwave, A Mug, A Meal, and wrote the introduction to a reprint of the classic Jane Grigson’s Vegetable Book.
Amy’s corporate recipe clients include American Lamb Board, Copper River Marketing, Dannon, Keurig, MyWinesDirect, USAPears and the Wisconsin Milk Marketing Board.
