Hey guys! It's been a while now. My apologies.
If you read my insanely long and boring post about my health issues, I do have good news. The lump was benign! So, now I can go on living and harness that as a wake up call to be the healthiest version of myself.
MOVING ON. So, mac and cheese. There have always been two types of mac and cheese in my humble opinion. There's Kraft. And then there's Joe's. My mom's boyfriend makes the most INSANE CHEESE IN YO FACE EXPLOSIONS Mac and cheese. And quite frankly, there is nothing in between. In high school, I way too frequently ate (dominated) an entire box of shells and cheese. Leave me alone, I was "a growing girl." And math made me miserable so I ate my feelings sprinkled on shells and cheese.
I still crave shells and cheese, and Joe's mac and cheese. But I desperately try not to eat pasta. I say try desperately because it's like, a huge feat to say no to pasta. For me, anyways. So, I went through all of grandmas old, very strange cook books. I found this little diddy. Not P. Diddy. Like a... Nevermind.
This calls for some weird shiz. But, you gotta love old recipes. They're hearty, rich and creamy. No holding back. AND with CAULIFLOWER as the noodle, you have lots of wiggle room with calories. So cheese. It. Up.
You will need:
1 head of cauliflower
1/2 can Campbell's (or similar) cheddar cheese for cooking
1/2 can of evaporated milk
1 cup of shredded cheese. Part cheddar, part Colby Jack
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of onion powder
First, you will need to pull all of the heads off of the cauliflower. Some stem is totally fine, but you don't want large pieces of stems. I wouldn't leave any piece of cauliflower as big as, say, a baby's fist. (Okay, I thought for like 30 minutes of a comparable thing and I couldn't. Best I could do.) Think small, but not tiny.
Now, take a medium sized pot over medium heat and add in your cheeses, the canned and the shredded, as well as the evaporated milk. Let it get nice and REALLY hot. It will start to kind of bubble. Stir frequently to ensure it doesn't burn. Once it has started to bubble around from the heat, add in all spices. Then, add in your cauliflower bits, stirring as you go.
Let it all cook together on low-medium (2-3 on dial) for about 20-30 minutes, stirring often to ensure it doesn't burn. Cheese is so sensitive, jeez cheese.
I literally licked my spoon almost every time I stirred it. It's a wonder we even had cauli mac and cheese for dinner. But for real, the cheese sauce is THAT GOOD.
Once the cauliflower has softened to your liking, it's time to eat up! We ate this with oven fried pork chops.
Hope you enjoy! We sure did.
And LOOK MA, NO CARBS!