Super Mac

14 ingredients
6 steps

Ingredients

  • 1 teaspoon coconut oil
  • 1/2 cup panko bread crumbs
  • 3 tablespoons grated pecorino Romano cheese
  • 3 quarts water
  • 1/2 teaspoon salt
  • 1 head cauliflower
  • 4 carrots, sliced
  • 1 cup vegetable broth
  • 1/2 cup shredded Gruyere cheese
  • 1/4 cup Neufchatel cheese
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon hot pepper sauce
  • 8 ounces gluten-free penne pasta
  • 1 cup shredded extra-sharp Cheddar cheese

Directions

  1. 1
    Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
  2. 2
    Melt coconut oil in a small saucepan. Add panko and toss until toasted, about 5 minutes. Cool to room temperature; stir in pecorino cheese.
  3. 3
    Bring a large pot of salted water to a boil. Cut 3 cups of small florets from cauliflower head. Cut remaining cauliflower, including stem, into 2-inch pieces. Boil 2-inch cauliflower pieces and carrots until very tender, 10 to 12 minutes. Strain, reserving water.
  4. 4
    Place broth, Gruyere cheese, Neufchatel cheese, Dijon mustard, salt, and hot pepper sauce in the bowl of a food processor. Add cooked cauliflower and carrots; puree until smooth and creamy.
  5. 5
    Return water to a boil in a large pot. Add pasta; boil for 3 minutes. Add cauliflower florets; boil for 1 minute more. Strain pasta and cauliflower, return to pot, and stir in cauliflower and cheese mixture. Spread pasta mixture in prepared baking dish; top with shredded Cheddar cheese and the panko mixture.
  6. 6
    Bake in preheated oven until golden brown and bubbly, 30 to 35 minutes.

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