Lactose-Intolerant Friendly Mac & Cheese with Broccoli and Cauliflower recipe

This week’s Vindicate the Vegetable is Brocolli. Broccoli is another veggie that hubby and I love to have as a side. Normally, I just steam some fresh broccoli and serve it along the side of any main course. But that’s not very exciting to blog about. I thought I’d try out some of the new cheeses I recently found and make up some mac-n-cheese with cauliflower and broccoli like I saw Rachel Ray make recently.

I really liked this mac-n-cheese. I was so excited to be able to eat a cheesey meal!! The brocolli and cauliflower add some texture and flavor to the mix. I definitely think this recipe would not have been as good without the brocolli.

Mac-n-Cheese – from Rachel Ray
Coarse salt
1 pound elbow macaroni or cavatappi (corkscrew-shaped pasta) – I used Penne
1 head cauliflower, cut into florets – I used 1/2 head of cauliflower and 1/2 head of brocolli
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter – I used Earth Balance
1 small onion, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk – I used soy milk
1 cup chicken stock or broth
3 cups shredded smoked Gouda – I used Sheep milk Gouda and sheep milk cheese
1 tablespoon Dijon mustard
Freshly ground black pepper
Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot.

While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.

Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and serve.

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13 Responses to “Snickerdoodle Ice Cream”

  1. #
    MamaPez — May 20, 2013 at 7:24 am

    Wow, that sounds amazing. I’m a fan of snickerdoodles, not a huge fan of ice cream (I can take it or leave it) but this one sounds right up my alley!

  2. #
    Eva @ Eva Bakes — May 20, 2013 at 8:01 am

    I had a feeling you’d be making ice cream with the leftover cookies! Can you please send some my way? 🙂

    • beantownbaker — May 20th, 2013 @ 8:17 am

      Ha! Sorry for being so predictable 😉 Believe me, I wish there was still some leftover in our freezer right now. I might just have to cave and make this again for my sister this weekend…

  3. #
    Erin @ The Spiffy Cookie — May 20, 2013 at 11:55 am

    Might be the best use of leftover frozen cookies I’ve ever seen. Yum!

  4. #
    tracy {pale yellow} — May 20, 2013 at 7:28 pm

    I’ve been loving snickerdoodles lately! Snickerdoodles in ice cream sound fantastic!

  5. #
    Jocelyn (Grandbaby Cakes) — May 21, 2013 at 2:25 pm

    I seriously need this ice cream this summer. I am so addicted to snickerdoodles so adding it to ice cream is so genius, I can’t even stand it!

  6. #
    Shannon — May 22, 2013 at 12:22 pm

    sounds like you’re going to be baking more snickerdoodles this weekend 🙂 i’m definitely going to try this one, too!

  7. #
    Nutmeg Nanny — May 24, 2013 at 11:01 am

    Oh wow, I love this! I bet this tastes like heaven 🙂

  8. #
    Dina — May 25, 2013 at 8:20 pm

    sounds delish! i love snickerdoodles and cookie pieces in ice cream!

  9. #
    Nicki — June 16, 2013 at 12:22 pm

    how much icecream does this recipe make?

    • beantownbaker — June 16th, 2013 @ 1:00 pm

      ~3 cups if I remember correctly.

  10. #
    Kelly — January 27, 2014 at 7:25 pm

    HI, I’ve never used coconut milk, but want to be prepared when I go shopping tomorrow….2 cans…how many ounces is that? Recipe sounds delish, can’t wait to try it!!

    • beantownbaker — January 28th, 2014 @ 8:54 am

      The cans I buy are 13.5 oz each.

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