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Categories:
egg milk cayenne pepper kosher salt Muenster cheese deli Cheddar cheese Parmesan cheese cauliflower pasta shells breadcrumbs
Viewed: 47 - Published at: 4 years agoIngredients
- 1 large egg
- 1 12-ounce can evaporated milk
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 1/3 cups grated muenster cheese
- 4 deli-thin slices of muenster cheese
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/2 head cauliflower, cut into small florets
- 4 cups medium pasta shells
- 1 table spoon breadcrumbs (optional)
Method
- 1. Whisk egg, evaporated milk, cayenne, salt and pepper in a bowl. Toss the grated cheeses in a separate bowl.
- 2. Bring a large pot of salted water to a boil. Add cauliflower and cook until almost failing apart, about 7 mins. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 mins. Drain.
- 3. Combine the egg mixture and the grated cheeses in an empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from heat. Puree the cauliflower with a blender and add to the cheese sauce. [Add water or corn starch, if needed, to loosen or thicken sauce.]
- 4. Toss the pasta in the sauce; season with salt and pepper. Transfer to a shallow casserole dish and top with the muenster slices. Sprinkle with breadcrumbs. Broil on High until golden brown, about 5 mins.
- Calories: 403; Fat 17g;Cholesterol 85mg;Carbs 41g; Protein 20g per 1 1/3 cup serving.
