FIELDS GOOD CHICKEN CAULIFLOWER MAC AND CHEESE

INGREDIENTS

• 2.5 lb of Barilla Cellentani
• 2500 g Cauliflower, cut to florets
• 2 gal of milk
• 40 g onion powder
• 30 g garlic powder
• 150 g kosher salt
• 100 g sodium citrate
• 700 g shredded Cheddar cheese
• 800 g shredded Swiss cheese
• Panko bread crumbs, for garnish

PREPARATION

1. For the sauce:
3. 1. In a pan, combine cauliflower, milk, onion powder, and garlic powder. Mix well, make sure there are no powder clumps floating on milk surface.
5. 2. Keep pan uncovered and steam for 60 minutes or unitl cauliflower is tender.
7. 3. Carefully remove pan once finished, transfer to an appropriate sized Cambro and blend with stick blender until smooth. Add Sodium Citrate, and Salt.
9. 4. Gradually add cheese while blending, blend until completely smooth.
13. For the Mac and Cheese:
14. 1.Spray a pan well with oil spray.
16. 2.In a large mixing bowl, combine pasta and mac sauce until well-incorporated.
18. 3.Transfer pasta mixture to pan, uncovered, and steam at 200 degrees for 18-20 min.