OLD-FASHIONED MACARONI AND CHEESE Keywords: SIDE DISH,
INGREDIENTS:
1/4 c Butter (1/2 stick) 1 lg Onion, peeled and chopped
1 1/2 lb Russet potatoes, peeled and 4 c (or more) canned vegetable
-diced -broth
1 1/2 lb Cauliflower, trimmed and cut 6 sl French bread (1 inch thick)
-into florets 12 oz Gouda cheese, wax removed
1 lb Carrots, peeled and sliced -and cheese sliced
1/4 c Butter (1/2 stick) 1 lg Onion, peeled and chopped
1 1/2 lb Russet potatoes, peeled and 4 c (or more) canned vegetable
-diced -broth
1 1/2 lb Cauliflower, trimmed and cut 6 sl French bread (1 inch thick)
-into florets 12 oz Gouda cheese, wax removed
1 lb Carrots, peeled and sliced -and cheese sliced
Melt the butter in a heavy large Dutch oven over medium-high heat. Add the potatoes, cauliflower, carrots and onion. Saute until the onion is golden browm, about 7 minutes. Add 4 cups of broth and bring to a boil. Reduce the heat and simmer for about 30 minutes, until the vegetables are tender, adding more broth if the soup is too thick. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to a simmer before continuing.
Preheat the broiler. Transfer the soup to a large broilerproof bowl OR to individual ovenproof soup bowls. Arrange the bread slices atop the soup and place the cheese slices on top, covering the bread completely. Broil 6 inches from the heat
Preheat the broiler. Transfer the soup to a large broilerproof bowl OR to individual ovenproof soup bowls. Arrange the bread slices atop the soup and place the cheese slices on top, covering the bread completely. Broil 6 inches from the heat