Brown Macaroni with 4 Cheeses & Cauliflower

     Found this recipe in the Nov. 2013 issue of Rachel Ray Magazine.   I love the fact that this hearty dish serves enough as a side dish for 12 (making it perfect for the holidays, or any other celebration) or an entrée for 6.

Brown Macaroni with 4 Cheeses & Cauliflower

1-lb. whole grain or farro penne rigate
1 head cauliflower or Romanesco (Roman broccoli) cut into bite-size florets
2 Tbsp. olive oil
5 Tbsp. butter
10 large shallots, thinly sliced
3-4 cloves garlic, thinly sliced or chopped/minced
2 Tbsp. finely chopped fresh thyme
2 Tbsp. finely chopped fresh rosemary
1 C chicken or vegetable stock
3 Tbsp. flour
Freshly grated or ground nutmeg
Salt and pepper
1 tsp. dry mustard or 1/2 tsp. cayenne
2 C milk
2-1/2 C mixed grated cheese; sharp white cheddar, Asiago and Fontina OR Gruyere
1/2 C grated Parmigiano-reggiano cheese

Bring a large pot of water to a boil.  Salt the water and cook the penne until al dente, about 8 minutes, adding the cauliflower during the last 4 minutes of cooking.  Drain and return pasta and cauliflower to the pot.

Meanwhile, in a medium skillet over medium-low, heat the oil, turn turns of the pan.  Add 1 Tbsp. of the butter.  Once it foams, add the shallots and garlic.  Season with salt, pepper, the thyme and rosemary.  Cook, stirring occasionally, until shallots are light golden, about 20 minutes.  Stir in 1/2 cup of the stock.

Preheat the broiler. In a medium saucepan, melt the remaining 4 Tbsp. butter over medium heat.  Whisk in the flour, nutmeg and dry mustard and cook for 1 minute.  Whisk in the milk and the remaining 1/2 cup stock, then stir in the cheese using a figure 8-motion.  Cook over medium-high heat until thick enough to coat the spoon, 2 to 3 minutes.  Remove from the heat.

Add the shallot mixture and sauce to the pasta pot.  Stir to combine.  Transfer to a 9 x 13-inch baking dish; top with the parmigiano-reggiano.  Broil until browned and bubbling, 1 to 2 minutes.  Let sit for 10 minutes before serving.

Spaghetti with Parmesan-roasted Broccolini

Use your leftovers in this tasty way~~
Chop leftover spaghetti and broccolini and mix with 4 large eggs and 1/2 tsp. each salt and pepper.  Cook spoonfuls in olive oil in a nonstick skillet until golden brown and cooked through; serve with a salad.


Spaghetti with Parmesan-Roasted Broccolini

12 oz. spaghetti
2 tsp. grated lemon zest plush 1 Tbsp. fresh lemon juice
3 Tbsp. olive oil
2 slices fresh bread, torn into 1-inch pieces ***
2 cloves garlic, smashed
2 bunches broccolini, roughly chopped
1/4 to 1/2 tsp. crushed red pepper
Kosher salt
1/4 C grated Parmesan, plus more for serving (MUCH more...just sayin')

Heat oven to 425 degrees.  Cook the pasta according to package directions.  Reserve 1/2 cup of the cooking liquid.  Drain the pasta and return it to the pot.  Toss with the lemon zest and juice and 1 tablespoon oil.

Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped. ***If you don't have a food processor, as I don't, I would use some bread crumbs and I would mince the garlic, thus eliminating this step.

On a large rimmed baking sheet, toss the broccolini, red pepper, remaining 2 tablespoons oil and 1/2 tsp. salt.  Add the parmesan and bread crumb mixture and toss to combine.  Spread in an even layer and roast until the broccolini is tender and beginning to brown, 10 to 12 minutes.

Toss the pasta with the broccolini mixture and 1/2 cup reserved cooking liquid (adding more if the pasta seems dry).  Serve with grated parmesan, if desired.

Serves 4