I am always on the hunt for a great mac and cheese recipe. To me it's the ultimate comfort food and I'm always up for a little comfort. This recipe comes from the Oct. 2009 Food Network Magazine. Not only is this one tasty, but it's also healthy. A 1 1/3 cup serving is only 403 calories! I added some browned turkey smoked sausage to mine, but here is the magazine recipe.
1 large egg
1 12-oz. can evaporated whole milk
Pinch of cayenne pepper
Pinch of freshly ground nutmeg
Kosher salt and freshly ground black pepper
1 1/3 cups grated muenster cheese, plus 4 deli thin slices
1/2 cup grated sharp cheddar
1/4 cup grated Parmesan
1/2 head cauliflower, cut into small florets (4 cups)
4 cups medium pasta shells
Whisk egg, evaporated milk, cayenne, nutmeg, salt and pepper to taste in a bowl. Toss grated cheeses in a separate bowl.
Bring large pot of salted water to a boil. Add cauliflower and cook until almost falling apart, 7 to 8 minutes. Transfer to bowl with slotted spoon. Add pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup of water. Preheat broiler.
Combine egg mixture with cheeses in empty pot and cook over medium-low heat, stirring constantly, until cheese melts and sauce begins to thicken. Remove from heat and add cauliflower. Puree with immersion blender until light and smooth. Stir in some water until creamy.
Toss pasta in sauce; season with salt and pepper. Transfer to shallow baking dish and top with muenster slices. Broil until golden brown, about 5 minutes.