2 easy recipes from Chef Laura that can make anyone feel like a modern day Julia Child

Bastille Day is one of the most important and highly anticipated holidays in France; so in order to get a little taste of French culture ourselves, Chef Laura is cooking up a roux recipe that will have the whole family coming back for seconds.

Recipe and Procedure for Cauliflower Gratinee
(Yield 6-8 servings)

Ingredients:
Cauliflower, trimmed and separated into florets - 1 large
Flour, all purpose 2 oz
Butter, unsalted 2 oz
Milk, whole 32 oz
Kosher salt to taste
Nutmeg, freshly grated
Pinch Black pepper to taste
Sharp white cheddar cheese 8 oz plus 2 oz
Dry mustard (such as Coleman's) 1/2 t
Worcestershire Sauce2 t or tt
Panko 3/4 cup

1. Bring a large pot of salted water to a boil. Cook the cauliflower for about 20 minutes, or until tender. Drain and set aside.
2. In a large saucepan, heat the butter over low heat. When melted and the foam has subsided, and add the flour to make a white roux, whisking constantly. Cool slightly.
3. In a separate saucepan, scald the mild. Gradually add to the roux, stirring constantly.
4. Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer. Stir occasionally until desired consistency is achieved. Adjust with more hot milk if necessary.
5. Season very lightly and strain through a fine mesh strainer. Place in clean saucepan and return to a simmer.
6. Add cheddar cheese and stir to melt cheese. Add dry mustard and Worcestershire sauce and whisk well to blend. Adjust consistency and season to taste with salt and pepper, if needed.
7. Spread the cauliflower in a baking dish, pour the béchamel sauce all over it. Sprinkle generously with additional grated cheese combined with panko on top.
8. Bake it for about 15 to 20 minutes at 350 degrees or just 5 minutes under a broiler until the top is golden brown.

Decadent Truffled Mac and Cheese
(Serves 8)

Ingredients:
Dried Orecchiette pasta 8 oz
White Truffle Oil 2 T or to taste
Unsalted butter1 T
Shallot, finely chopped 1 small
AP flour1 1/2 T or as needed
Milk, whole, warmed 8 oz
Pecorino Romano, coarsely grated 3/4 cup
Cayenne pinch
Oregano, fresh, chopped 1 T
Italian Flat Leaf Parsley, chopped 2 T
Kosher Salt and Pepper to taste

1. Cook pasta according to package directions until al dente. Drain, toss lightly with white truffle oil and set aside.
2. Prepare roux: In large saucepan, melt butter. Add the shallot and cook until aromatic. Whisk in flour and continue whisking until there are no lumps and the mixture resembles pancake batter.
3. Gradually whisk warmed milk into roux, and continue whisking to prevent lumps from forming.
4. Simmer lightly while liquid slightly thickens. Cooking time is about 20 minutes to cook out flour flavor. Strain and return to clean saucepan, if necessary.
5. Add cheese and continue stirring. Season with salt, pepper and cayenne. Note: If sauce is too thick, add more milk until desired consistency.
6. Toss sauce with pasta and fresh herbs. Taste for seasonings, readjust if necessary, and serve immediately.