Bell's Cauliflower Mushroom Mac & Cheese
Submitted by Peter Modest
Take comfort food to the next level with this updated classic. Try using colorful heirloom varieties of cauliflower for a burst of color!
Serving size: 8 servings
|2 Tbsp.||Butter or margarine|
|1 (8 oz.) pkg.||Mushrooms, diced|
|1/2 tsp.||Ground black pepper|
|1||Small head of cauliflower, cut into small florets|
|1 lb.||Rotini or penne pasta, cooked and drained|
|4 cups||Shredded sharp cheddar cheese|
|1/4 cup||Shredded parmesan Cheese|
|1/2 (7 oz.) Box||Bell's Traditional Stuffing (about 2-1/2 cups)|
|1/3 Cup||Melted butter or margarine|
|2 Tbsp.||Chopped parsley|
- Preheat the oven to 350°F. Butter a 13 x 9-inch baking dish; set aside.
- Melt butter over medium-high heat and cook mushrooms, salt and pepper in large saucepot or Dutch oven until mushrooms are lightly browned, stirring occasionally. Add cauliflower to the pan, reduce heat to medium, cover and cook until cauliflower is fork tender, stirring occasionally.
- Remove from heat and stir in milk, pasta and cheese and stir to combine. Transfer to prepared baking dish. Stir together stuffing crumbs and melted butter in large bowl and sprinkle evenly over the pasta mixture.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until topping is evenly browned.