My favorite magazine is Food Network, I love the recipes, I love the articles and just find it an all around good magazine, it is only delivered every few months but every time I get it in my mail box I do a little jump for joy and go inside and start reading.
This recipe caught my attention right away, it seemed “different” then anything we had tried, and something healthier is always welcome. Sadly we thought this was a little bland and a little grainy. I think with a little more seasoning and using something other then grated Parmesan it might be better. It was a good recipe to try though.
Three Cheese Macaroni (From: Food Network Magazine)
- 1 large egg
- 1 12-ounce can evaporated whole milk
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
- 1/2 cup grated sharp cheddar cheese (2 ounces)
- 1/4 cup grated parmesan cheese (1 ounce)
- 1/2 head cauliflower, cut into small florets (4 cups)
- 4 cups medium pasta shells (9 ounces)
Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
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 shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.
{ 6 comments… read them below or add one }
Thanks for the review! I had this one flagged to try but think I will stick with my favorite recipe. I love the magazine too!
I’m not the hugest fan of meunster cheese, but I think that if I switched aroudn the cheese, this could be pretty good!
I had never had muenster cheese before this, I thought it tasted fine, but you could easily change up any of the cheeses.
This sounds so promising – sorry it was a disappointed.
This is my kind of food. We use muenster all the time but my favorite is yogurt with herb cheese. I substitute that for most cheeses except, mozzarella, cheddar and Monterey Jack.
Chaya, could tell me more about your yogurt substitution?