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1
Preheat the oven to 375 F.
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2
Start by cooking the cauliflower.
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3
Place the cauliflower florets, water and half of the milk in a medium pot and bring to a boil.
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4
Lower to a simmer and cook for 20 minutes or until the cauliflower is very tender.
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5
Bring a separate pot of water to a boil for your macaroni.
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6
When boiling, add the pasta and cook for about 6 minutes before removing it from the heat and draining it.
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7
It should be slightly under-cooked and still firm.
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8
The macaroni is going to cook more in the oven, so please dont cook it all the way, capiche?
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9
(Note: Quinoa elbows cook very quickly, so read the directions on the package for cooking time!)
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10
While the cauliflower and pasta are cooking, saute the sliced chicken sausage in a non-stick pan over medium heat for 5-6 minutes until lightly browned.
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11
Remove from the heat and set aside until ready to use.
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12
When the cauliflower has finished cooking, strain it and discard the cooking liquid.
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13
Transfer the cauliflower to a blender or food processor and puree until smooth.
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14
Return the cauliflower puree to the pot over medium-low heat.
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15
Whisk the remaining half of the milk into the puree then slowly add 1 1/4 cups of the shredded cheddar, the Parmesan and the ricotta.
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16
Season the sauce with kosher salt and cayenne pepper to taste.
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17
Stir the macaroni and chicken sausage into your super-awesome cheese sauce and pour the mac and cheese into a skillet or baking dish.
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18
I used miniature skillets because theyre cute and good portion control, but feel free to use whatever you have on hand.
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19
In a small bowl, combine the panko, Parmesan and smoked paprika.
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20
Sprinkle the remaining 1/2 cup of shredded cheddar over your mac and cheese and top with an even layer of the panko mixture.
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21
Transfer your mac and cheese to the oven and bake for 20 minutes or until the cheese is melted and bubbling slightly.
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22
Serve immediately.
