Cauliflower Rice Gratin with Kale and Leeks
This cheeeeeeeeeesy (but VEGGIE-PACKED!) side belongs on you holiday table!
Oh my gosh. Where has the day gone? Sometimes I feel like things are so busy that I don’t even remember what happened during half the day. My brain was totally fried when I got home, but I love the way my new(ish, I guess) job has already involved me learning so much and really stretching my abilities (in a good, makes your muscles strong kind of way). And I love coming home to my husband after a busy day, cracking open a local brew and snuggling up to watch some Agents of Shield. Anyone else watching and loving that show? It was off to a rocky start but man, it is so good now.
I can’t believe I haven’t already done a pesto mac and cheese recipe on the blog before. Pesto is its own food group in our household.
And so is mac and cheese. I love all forms of mac and cheese. Even (especially) the blue box. I love it with beer in the sauce, I love it baked, with meat, without meat, you name it — this is starting to sound like a certain Dr. Seuss book. But my favorite is to make it on the stovetop. The first time Dave made Alton Brown’s stovetop recipe for us was a very, very good day. We’ve been playing with variations of that recipe ever since.
Now, this isn’t what might be called a diet-friendly dish. Whoops. Can you feel the disappointment in my keystrokes? Neither can I. Have some mac and cheese.
Here’s what you need:
1/2 lb. of your favorite short pasta
2 Tbsp. butter
3 oz milk
6 oz. grated cheese – you can change up your mix, but I did 3 oz. (not fresh)mozzarella, 2 oz. cheddar, 1 oz. Parmesan
Salt and pepper
1/4 to 1/2 cup pesto – homemade, ideally
Start by cooking the pasta according to the package directions. While it’s cooking you can prep the cheese and whisk together the egg and milk in a separate bowl.
When the pasta is cooked, drain and return to the pot over medium heat. Stir in the butter until melted. Next, stir in the egg and milk, stirring quickly so the egg does not scramble.
Next, stir in the cheese, about an ounce at a time, so the cheese doesn’t clump up as it melts. When it has totally melted, stir in the pesto. Taste, then season using salt and pepper until you are happy with it. I also added a little bit of Penzey’s Pasta Sprinkle.