Truffle Cauliflower Mac & Cheese: Kitty O'Shea's recipe

CHICAGO -- Kitty O'Shea's restaurant is the defending Golden Noodle winner! Can they win again at the Second Annual Mac & Cheese Fest?

Kitty O'Shea's

Hilton Chicago

720 S Michigan Avenue, Chicago, IL 60605

http://www.hiltonchicagohotel.com/hotel-amenities/restaurants-bars/kitty-o-sheas/

Ingredients:

1 Cup Currants

1 1/2 cups Blanched Cauliflower

1 Table Spoon Truffle Oil

4 cups Gouda & Cheddar Bchamel (See Recipe Below)

1 Sheet Tray Croissant Dough

2 lbs. Cavatappi Pasta

Gouda & Cheddar Bechamel

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1/4 cup heavy cream

1/4 pound smoked Gouda cheese, coarsely shredded

1/2 teaspoon smoked paprika (optional)

Pinch of freshly grated nutmeg

Salt and fresh ground pepper

In a medium saucepan, melt the butter. Add the flour and whisk over a moderately high heat for 30 seconds. Add the milk and bring to a boil, whisking continuously. Cook over a moderate heat, whisking continuously, until thickened, about 4 to 5 minutes. Add the cream, smoked Gouda, paprika and nutmeg and whisk just until the cheese is melted, about 2 minutes. Season with salt and pepper.

Miso Butterscotch

3/4 cup cream

6 tablespoons (3/4 stick) unsalted butter, cut into pieces

1/4 cup miso (red miso is a bit salty for truly sweet applications)

3/4 cup brown sugar

Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts. Stir in the miso and sugar and cook, stirring frequently, until the mixture is slightly thickened and shiny, about 5 to 10 minutes. Taste and add a little more sugar if you think it's too salty (remember, you';ll be using it in savory dishes). Use right away or refrigerate, well covered, for up to 1 week and rewarm before using to loosen it up.

Take bechamel, currants, cauliflower, truffle oil, pasta and fold together. Place into a baking dish and top with croissant. Cook in oven at 350 for 25 minutes or until golden brown. Let cool and set up so that when you cut a piece out it holds. Once its cut drizzle Miso Butterscotch over the crust and ENJOY !