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Categories:
breadcrumbs Cheddar cheese Pasta cauliflower vegetable oil onion garlic fresh sage vegetable oil flour milk Cheddar cheese Parmesan cheese mustard
Viewed: 38 - Published at: 5 years agoIngredients
- 1 12 cups breadcrumbs
- 1 cup white cheddar cheese, grated
- 12 lb farfalle pasta, cooked as per package directions (bow tie pasta)
- 3 lbs cauliflower, trimmed and cut into florets (about 8 cups)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 3 tablespoons chopped fresh sage
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 (370 ml) cans evaporated milk
- 2 cups white cheddar cheese, grated
- 12 cup grated parmesan cheese
- 1 tablespoon Dijon mustard
Method
- Combine breadcrumbs and cheddar cheese in a small bowl.
- Reserve.
- Preheat oven to 375 degrees F (190 degrees C).
- Grease a 9 x 13 (3L) baking dish.
- Bring a large pot of water to a boil.
- Add cauliflower and cook for about 5 minutes until crisp tender.
- Drain well and pat dry.
- Heat 1 tbsp (15mL) oil in a large skillet, onion, garlic, sage and cauliflower.
- Cook on medium high heat until cauliflower starts to brown, about 5-8 minutes.
- Place cooked pasta and cauliflower mixture in large bowl.
- Reserve.
- Heat remaining 2 tbsp (30mL) oil in medium saucepan, add flour and cook over low heat stirring for 1-2 minutes.
- Whisk in milk and bring to a boil, lower heat and cook for about 5 minutes until thickened.
- Add 2 cups (500mL) of cheddar cheese, parmesan and mustard, stirring until melted.
- Stir into reserved mixture.
- Pour into prepared dish.
- Sprinkle with breadcrumb mixture.
- Bake in preheated oven 35-40 minutes or until golden and bubbling.
