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Ingredients
US|METRIC
6 SERVINGS
- 2 cheese sauce (Cheddar, recipe below)
- 12 oz. corkscrew pasta (uncooked)
- 12 oz. cauliflower florets (chopped into small pieces)
- 12 oz. smoked bacon (apple-, cooked and chopped)
- 1 cup panko breadcrumbs
- 1 tsp. paprika
- 1/4 tsp. black pepper
- 2 Tbsp. unsalted butter (melted)
- 1 cup cheddar (sharp yellow, grated)
- 1 cup sharp white cheddar cheese (grated)
- 2 Tbsp. green onions (chopped, for garnish, optional)
- 5 cups whole milk
- 1 1/2 Tbsp. chicken base (natural, I use “Better Than Bouillon” reduced sodium chicken base)
- 1 clove garlic (pressed through garlic press)
- 2.5 oz. unsalted butter (or 5 tablespoons)
- 2.5 oz. flour (or about 8 ½ tablespoons)
- 1/2 tsp. granulated onion
- 1/4 tsp. ground mustard
- 1/4 tsp. black pepper
- 1 pinch cayenne pepper
- 1 pinch nutmeg
- 2 1/2 cups cheddar (sharp yellow, grated)
- 2 1/2 cups sharp white cheddar cheese (grated)
- 1 1/2 tsp. fresh lemon juice
- 1 pinch salt
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