Three Cheese MacaroniSubmitted by: FAELFE
⅔ 12-ounce can evaporated whole milk
1/4 tsp cayenne pepper
1/4 tsp freshly grated nutmeg
Kosher salt and freshly ground black pepper to taste
1 cup grated muenster cheese, 4 ounces, plus 4 deli-thin slices 1 ounce
⅓ cup grated sharp cheddar cheese, 2 ounces
4 tablespoon grated parmesan cheese
1 bag frozen cauliflower, cut into small florets
1 cup cubed butternut squash
3 cup medium pasta shells, 9 ounces
Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
Toss the pasta in the sauce; season with salt and black pepper. Transfer to a 9x9 glass dish and top with muenster slices. Broil until golden brown, about 5 minutes.
Serving Size: 1/6 of dish, approximately 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user FAELFE.