Tuesday, May 28, 2013
Cheesy beefy mac... without the mac
I LOVE one-pot meals. Cleaning is easier, serving is easier, and somehow they tend to make enough to feed an army. Plus, they are often creamy, gooey, soul-feeding comfort food.
This one is no exception. A big hug of a meal.
I had been craving something cheesy and casserole-y, and I kept circling back to the idea of a cheesy mac recipe with cauliflower as the macaroni. This, friends, is one of those dishes we ate four days in a row and were still sad to see end. As an added bonus, cauliflower seems to be the ideal base for other virtues than its vegetableness. Whereas macaroni can easily overcook in a casserole, cauliflower maintains its integrity. It does not fold under heat and pressure!
Please forgive that joke.
And go make yourself some deliciousness.
2 lbs ground beef
1 T smoked paprika
2 cloves garlic, pressed
1 head cauliflower, chopped
1 c heavy cream
2 oz cream cheese, pinched or sliced into small cubes
2 T dijon mustard
2 c shredded sharp cheddar
1) Cook beef with paprika and garlic.
2) Steam cauliflower in microwave or cook on stovetop until crisp-tender. For me, this is 5 minutes in the microwave.
3) Meanwhile, bring cream to a simmer in LARGE pot. Either pinch cream cheese off the block in tiny pieces or cut into tiny cubes. Whisk into cream. Add mustard. Mix in shredded cheddar until you have most awesome sauce EVAR.
4) Mix in cauliflower and ground beef, then pour into a 9X13. Bake for 20 minutes at 350.
Makes 8 scrumptious and filling servings