- 1 small head Romanesco cauliflower, tough parts discarded
- 1 (14.5 ounce) jar Barilla® Garlic Alfredo Sauce
- 1 (16 ounce) box Barilla® Elbows
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup shredded white Cheddar cheese
- 1/2 teaspoon salt
- Ground paprika or crushed red pepper (optional)
- Remove florets from cauliflower and cut into 1-inch pieces (you should have about 4 cups of florets). Cut core into large sections (you should have about 1 cup of cauliflower core).
- In a large pot, bring 4 to 6 quarts of water to a rolling boil. Add salt to taste and the cauliflower core. Return water to a boil, and boil uncovered for about 15 minutes or until cauliflower is very soft.
- Using a slotted spoon, drain cauliflower core and transfer to a blender. Add the Barilla Garlic Alfredo sauce and blend until very smooth; transfer to a small saucepan and heat through over medium-low heat.
- Meanwhile, return the pot of water to a boil. Add the Barilla Elbows; stir gently. Cook pasta according to package directions, adding the cauliflower florets for the last 8 minutes of cooking time; remove from heat and drain well.
- Toss pasta and florets with sauce; add cheeses and salt; stir until well combined.
- To serve, sprinkle with paprika or crushed red pepper, if desired.
03/30/2018
recipepes.com
Romanesco Cauliflower Mac and Cheese, recipe
PT15M
PT1H
5
455 calories
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