Truffle Cauliflower Mac & Cheese
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1/4 pound smoked gouda cheese, coarsely shredded
  • 1/4 pound cheddar cheese, coarsely shredded
  • 1/2 teaspoon smoked paprika, optional
  • pinch of freshly grated nutmeg
  • salt, to taste
  • freshly ground pepper, to taste
  • 3/4 cup cream
  • 6 tablespoon unsalted butter, cut into pieces
  • 1/4 cup miso
  • 3/4 cup brown sugar
  • 4 cup gouda and cheddar béchamel
  • 1 cup currants
  • 1 1/2 cup cauliflower, blanched
  • 1 tablespoon truffle oil
  • 2 pound cavatappi pasta
  • 1 sheet tray croissant dough
  • miso butterscotch
Directions
  1. In a medium saucepan, melt the butter. Add the flour and whisk over moderately high heat for 30 seconds. Add the milk and bring to a boil, whisking constantly. Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
  2. Add the cream, cheeses, paprika, and nutmeg and whisk just until the cheese is melted, about 2 minutes.
  3. Season with salt and pepper.
  4. Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts.
  5. Stir in the miso and sugar and cook, stirring frequently, until the mixture is slightly thickened and shiny, 5 to 10 minutes.
  6. Taste and add a little more sugar if you think it's too salty (remember, you'll be using it in savory dishes).
  7. Pre heat the oven to 350 degrees F.
  8. Take béchamel, currants, cauliflower, truffle oil, and pasta and fold together. Place into a baking dish and top with croissant.
  9. Cook in oven at 350 for 25 minutes or until golden brown.
  10. Let cool and set up so that when you cut a piece out it holds.
  11. Once its cut drizzle miso butterscotch over the crust.