Cauliflower is a nice surprise and crème fraîche adds some tanginess to this inventive version of macaroni and cheese.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.
Step 2
Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
Step 3
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comté cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then crème fraîche and mustard. Season with salt and pepper. Remove from heat.
Step 4
Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
Step 5
Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comté cheese. Top with remaining pasta mixture and 1/2 cup Comté cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Step 6
Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
Step 7
*Sold at some supermarkets and at specialty foods stores.
