-
1
Preheat oven to 400 degrees F.
-
2
Bring a pot of salted water to a boil.
-
3
Cook the cauliflower for 5 minutes.
-
4
Strain and saute in a sautepan with a few tablespoons of olive oil until beginning to brown about 5 to 10 minutes.
-
5
Finish cooking in the oven until nicely browned, about 15 to 20 minutes.
-
6
Bring a large saucepot of the cream to a simmer on medium-high heat.
-
7
Add the elbow pasta to the cream and reduce heat to a simmer.
-
8
Stir occasionally until almost cooked through, about 10 minutes.
-
9
Meanwhile, grind the bacon through a meat grinder (alternatively you can dice the bacon).
-
10
Grate the Cheddar, truffled sheep's milk, and carmody cheeses.
-
11
Prepare the cracker crumbs by placing crackers between 2 clean dishtowels and rolling over them with a rolling pin.
-
12
When the pasta is just about cooked through, strain, and add the 4 cheeses.
-
13
Season, to taste, with salt and pepper.
-
14
Add water to the pasta and cheese, if necessary, to thin it out.
-
15
Prepare your casserole dish or individual dishes by placing the roasted cauliflower at the bottom.
-
16
Top the cauliflower lined casserole dish(es) with macaroni and cheese.
-
17
Top with cheese cracker crumbs.
-
18
Return to the oven to bake until hot throughout, about 10 minutes.
-
19
Cook the bacon in a small saute pan on medium heat until rendered and crispy, about 10 minutes.
-
20
Remove casserole from oven and sprinkle with chives and bacon.
-
21
*Pure olive oil is a blend of refined olive oil and virgin olive oil.
-
22
It has a more neutral taste than virgin or extra-virgin olive oil.
