To most Americans, macaroni usually means the elbow type. Growing up we called ALL pasta macaroni. It wasn’t spaghetti and meatballs, it was just we’re going to mom’s on Sunday for macaroni. So don’t let the title of this dish confuse you. We never use a short macaroni, it’s either fettuccini or some other long pasta. Breaking it in smaller pieces made it easier to eat.
- 3 pounds cauliflower
- 1 tablespoon salt
- 8 cups water (approximately)
- 4 cups chicken broth
- 4 ounces fettuccini pasta or linguini or spaghetti
- 1/2 cup Parmesan cheese, grated
- Asiago or pecorino cheese for grating on top
Rinse cauliflower, cut into quarters.
Remove green leaves and core.
Break into flowerettes and rinse in colandar.
Put cauliflower in a large pot and cover with water, approximately 8 cups. Add the salt, bring to a boil.
Reduce heat to medium high, cook until tender. This should take about 20 minutes.
With the back of a large wooden spoon or a potato masher, smash the cauliflower (still in the pot) to about the size of rice.
Add the chicken broth, cover and let simmer 20 minutes.
Break the macaroni into 2 inch pieces and add to the soup. Cook uncovered 12 minutes. Turn off heat, add 1/2 cup parmesan cheese. Cover and let stand 15 minutes for flavors to blend.
Salt and pepper to taste.
Top with cheese.