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I’ve seen ‘bang bang’ dishes in my Pinterest stream for awhile, and when I saw that this week’s theme for Food Network was mac ‘n cheese, I decided to see what all the fuss was about. First of all ‘bang bang’ dishes are all about the creamy, sweet & spicy sauce, and following the theory that cheese makes everything better (*reminder: I’m a wimpy vegetarian), I figured mine would morph into a creamy, cheesy, spicy sauce. (For the record I initially tried a creamy, cheesy, sweet & spicy sauce, but it didn’t quite work with the cheese, but feel free to experiment!)

The cauliflower, the chicken of the vegetable world, came along for the ride to add a little texture. It works and plays well with so many flavors ranging from spicy to herbed. You can roast it, boil it, bread and fry it, and sauté it – it’s all good. And it’s one of the healthiest white foods around.

Cook’s Tips:

Feel free to use any type of pasta you want, but I recommend anything with texture, or little nooks and crannies, that this yummy sauce can nestle into.

Some Thai chili sauces are sweet and spicy, which I don’t recommend for a mac ‘n cheese (but is wonderful with the more traditional Bang Bang Shrimp dishes). Aim for one that emphasizes the spicy end of the flavor spectrum.

Print Recipe

5 from 2 votes

Bang Bang Cauliflower Mac 'n Cheese

Course: vegetarian main

Servings:

Author: Susan Pridmore

Ingredients

1 1/2 cups dried farfalle
3 cups cauliflower florets separate them so your florets are small
2 1/2 Tbsp unsalted butter divided
1/4 cup minced yellow onion
3 Tbsp all-purpose flour
1 cup whole milk
1/2 cup pasta water
2 1/2 cups grated sharp cheddar cheese I used Cabot
salt and fresh pepper to taste
Bang Bang Sauce below
1 cup grated parmesan
1 cup Panko breadcrumbs
parsley

Bang Bang Sauce

1/2 cup mayonnaise
1/2 cup Thai chili sauce
Juice of 1/2 lime or more, to taste
1/2 tsp Sriracha optional

Instructions

Preheat the oven to 350˚F, and butter an 8" X 8" baking pan.
Cook the pasta 2 minutes less than on the package directions in well salted water. It should be barely al dente. Remove the pasta to a large bowl and add the cauliflower to the boiling water. Cook until just tender, about 7 minutes. Drain, retaining 1/2 cup of the pasta-cauliflower water, and add to the bowl of pasta.
Melt 1 1/2 Tbsp of the butter in a medium heavy pot over medium heat. Whisk in the flour, and cook for 1 minute, continuing to whisk. Gradually whisk in the milk and continue to whisk until thickened, about 2 - 3 minutes, and gradually whisk in the water. When it thickens again, whisk in the grated cheese, salt and pepper. Lower the temperature to low.
Whisk together the Bang Bang Sauce and add to the cheese. Add 2 cups of the Bang Bang cheese sauce to the pasta and cauliflower and toss. Add more as desired. I used 2 1/2 cups, but the recipe should make about 3 cups.
Combine the Parmesan and breadcrumbs in a bowl. Melt the remaining butter, mix with Parmesan and breadcrumbs, and scatter over the casserole.
Bake for 15 - 20 minutes, or until the casserole is bubbly, and the top is lightly browned.
Scatter a little chopped parsley over the top and serve immediately.

We’re celebrating mac ‘n cheese today on The Food Network’s blog, FN Dish, as part of our #ComfortFoodFeast series which will continue until mid-March. Go check everyone’s dishes in the FN Dish roundup, and try something new tonight. And don’t forget to visit (and follow) our Pinterest board here at The Food Network.