This indulgent comfort food recipe may surprise you with it’s low calorie count but by bulking up the pasta with cauliflower and apples you can really make a macaroni and cheese much healthier.
If you aren’t a blue cheese fan then try substituting cheddar for the gorgonzola and leaving out the sage.
Roasted Apple, Cauliflower and Gorgonzola Macaroni and Cheese(serves 6)
1. Preheat oven to 400F.
2. Remove the core from the cauliflower and break into florets. Cut any large florets in half and place in a medium bowl. Peel and core the apples. Chop into a large dice and add to the cauliflower. Toss with the olive oil and a big pinch of salt and pepper. Transfer to a baking sheet and place in the oven.
3. Roast the apples and cauliflower for 15 minutes, flip and toss the cauliflower and apples and return to the oven for another 10 minutes. Remove from oven.
4. While the cauliflower and apples are roasting you can cook your pasta and make your sauce. Put a large, well salted pot of water on to boil. Once it boils, cook according to package directions and set aside.
5. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking regularly for 3 minutes. Slowly whisk in the milk. Whisk in the sage along with 1/4 teaspoon of salt and a big helping of pepper. Bring to a simmer and simmer for 10 minutes, stirring regularly so the bottom of the sauce doesn't scald.
5. Add the cheese to the sauce, slowly stirring to incorporate. (Tip: if you add the cheese in a few parts and allow it to melt before you stir it in you will end up with a smoother sauce.) Taste the sauce and add extra salt or pepper as you feel is needed.
6. Fold in the macaroni and the apples and cauliflower. Taste again for seasoning. Either serve now, or place in a casserole dish, refrigerate and reheat in a 350F oven later.