As promised, here is another recipe for macaroni and cheese. This is an unusual version and healthier than most. It is also prettier. This mac-and-cheese is studded with surprise nuggets of cauliflower and its gorgeous bright orange sauce is made from cooked red bell peppers and garlic that get pureed together until silky. My daughter and her friends like making it because is looks like it's oozing with cheese, but it has much less fat and is more nutritious than the more familiar stuff. The secret is to use a very sharp yellow cheddar, artisanal if possible. For dinner, you might partner it with a garlic-and-smoked paprika-rubbed rib-eye steak and open a bottle of shiraz. Or if you feel like keeping-it-healthy, simply serve with a salad for a radically wonderful weekend lunch.
Mac-and-Cheese with Cauliflower and Creamy Red Pepper Sauce
5 ounces very sharp yellow cheddar cheese
2 medium red bell peppers, about 12 ounces
3 large garlic cloves, peeled
1 tablespoon unsalted butter
1 teaspoon honey
1/8 teaspoon chipotle chili powder
8 ounces ziti or penne rigate or elbow macaroni
5 cups small cauliflower florets
3 tablespoons finely chopped chives
Shred the cheese on the large holes of a box grater and set aside. Cut the peppers in half and remove seeds. Cut into 1-inch pieces and put in a small saucepan with 1/2 cup water. Cut the garlic in half, lengthwise and add to saucepan. Bring to a boil, lower the heat to medium-low. Cover and cook for 15 minutes or until the peppers are very soft. Transfer the contents of the saucepan, including the water, to a food processor or blender. Add the butter, honey, chili powder, and salt to taste and process until very smooth. Return to the saucepan. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cauliflower and cook 12 minutes or until tender. Drain well and shake until completely dry. Transfer to a large bowl. Heat the sauce and pour it over the pasta. Add the cheese and stir well. Add salt to taste and sprinkle with chives. Serves 6