Bacon Mac and Cheese with Cauliflower Cream

This easy stovetop macaroni and cheese recipe is so rich and creamy that you would never know there is a whole head of pureed cauliflower folded into the cheesy sauce. Sharp cheddar and nutty parmesan are offset by a touch of Dijon mustard to balance out the cauliflower based bechamel cream sauce. Finished with crispy bacon and fresh chives, this family favorite meal would be just as welcome at a casual barbecue as it would be at a dinner party.

Salt

1 head cauliflower, cut into florets

1 pound pasta, such as rigatoni or cavatappi

3 tablespoons unsalted butter

3 tablespoons all purpose flour

2 cups skim milk

1 teaspoon Dijon mustard

1 1/2 cups grated sharp cheddar

1/2 cup grated Parmigiano Reggiano

4 strips cooked bacon, crumbled

1 tablespoon minced chives

Freshly ground black pepper

Fill a large saucepan with 3 quarts water and add 1 tablespoon salt and set over medium-high heat. Bring water to a boil, then add the cauliflower florets. Reduce heat to medium-low to keep the water at a simmer and cook the cauliflower until a fork easily pierces the florets, about 12 minutes. Using a strainer, remove the cauliflower from the water and set aside. Bring the water back to a boil, then add the pasta, stirring to combine, and cook 10 minutes. Drain the pasta, reserving 1/2 cup of the pasta water and set aside.

While the pasta is cooking, place the cauliflower in a blender or food processor. Process until it is a smooth puree and set aside.

Set the saucepan back over medium heat. Add the butter and allow it to melt. Whisk in the flour and cook until slightly nutty, stirring frequently, about 5 minutes. Whisk in the milk and Dijon mustard. Let simmer 5 minutes, stirring frequently until slightly thickened. Whisk in the pureed cauliflower, cheddar, Parmigiano Reggiano and reserved pasta water. Reduce heat to low and cook, stirring often, until the cheese is melted and the mixture is smooth, about 5 minutes.

Add the pasta back to the saucepan and stir to combine. Cook until heated through, about 2-3 minutes. Stir in the bacon and chives. Season to taste with pepper and additional salt if desired.