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Nancy Olah

Mac 'n Cheese with a Twist

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Easy Weeknight Meals
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted organic butter
  • 1 medium red onion minced
  • 5-6 organic mini sweet peppers yellow, orange, and red
  • 1 5- ounce package Upton's Naturals Bacon Seitan finely minced
  • 1 head cauliflower cored and cut into small flowerettes
  • 1 lb. organic Earth Fare conchigle or shells
  • 1 1/2 cups reduced fat sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce*
  • 8 ounces sharp white cheddar Cabot's Seriously Sharp is my favorite, grated
  • 3/4 cup freshly grated Parmesan
  • 2-3 tablespoons minced chives if fresh chives aren't available, try Frontier Co-op Freeze-Dried Chive Rings
  • Sea salt and freshly ground black pepper.
  • 3/4 cup Panko Ian's Whole Wheat Panko is great
  • 1/3 cup grated Parmesan
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon unsalted butter cut into small "dots"
  • * Since Worcestershire sauce has anchovies if that bothers you, try Annie's Natural Organic Worcestershire Sauce.

Method
 

  1. Grease an 11" x 13" Pyrex pan.
  2. Heat the olive oil and butter in a large skillet. Sauté the red onion, followed by the minced mini sweet peppers. Turn off the heat and stir in the minced Seitan Bacon (no need to cook it).
  3. While the onions and peppers are sautéing, cook the cauliflower and the pasta in a large pot of rapidly boiling salted water for about 9-10 minutes. Taste, and make sure that the pasta is al dente and the cauliflower is cooked enough for your taste. Reserve a cup of the hot pasta water, and drain the pasta and cauliflower in a colander, and then put it back in your still warm pasta pot.
  4. Mix the sour cream, Dijon mustard, and Worcestershire sauce in a small bowl. Mix the sour cream sauce with the cauliflower and pasta, add the cheddar and parmesan cheeses, and about 1/2 cup of the reserved pasta cooking water to thin it a bit. Add the chives, sea salt, and freshly ground black pepper. Cover the pot to keep everything warm.
  5. Preheat the broiler while you mix together the panko, parmesan, and Old Bay in a small bowl.
  6. Put your still warm and sauced pasta and cauliflower into the prepared 11" x 13" Pyrex pan. Top with the panko/parm mixture, and lightly dot with butter.
  7. Broil on low for about 5 minutes until the top is golden brown.

Notes

© 2017 Nancy Olah
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