150ml heavy cream hot - optional
(Do not brown.)
I decided to dust my camera off today even though dinner was in the comforting category - not overly beautiful in presentation, but it was a soul warming hug I needed on this snowy February day. I've been pretty good at dealing with winter this year, I've hardly caught myself complaining about it at all! But nearing the end of this month, I think we have all had enough as our bodies long for a warmth only the sun can provide.
Not only do I enjoy roasted cauliflower, I love (homemade !) macaroni and cheese, although I hardly ever use elbow pasta, but much prefer a rotini or penne. If you are up for a little stirring and a whole lot of creaminess infused with tender cauliflower, this might be something for you, too. It's a recipe in the works, which means it can be tweaked to your own liking. What I have here for you is the way I love it - it's creamy, a lightly gooey, but still holding it's texture through the al dente pasta. It has a little zip too - add as much or as little Tabasco as you like. I used marble cheese today, but any smooth melting cheese would work. Cheddar is a given, but a cheese like Gruyere would really stand out.