Mac and Cheese with Cauliflower
Well. Here’s the first posting in our blog. Still a lot of things we need to do with it, but I’ll get to that. In the meantime. Here’s what I made on Sunday night. I didn’t have the heart to spend the extra money on the Creme Fraiche or the cave aged Comte cheese, so I substituted with a mix of Gruyere and Fontina for the Comte, and Creame Cheese and a little extra heavy whipping cream for the Creme Fraiche.
Baked Mac and Cheese with Cauliflour, Gruyere, Fontina and Cream Cheese