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Preheat oven to 425 degrees. Spray 4 individual baking dishes (I used souffle dishes, but you could also use one medium baking dish), with non-stick cooking spray. Place baking dishes on a baking pan, (for easy removal from the oven).
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Bring a large pot of salted water to a boil. Cook the cauliflower until very soft (about 10 minutes). Remove cauliflower and add the pasta to the same water. Cook pasta until tender, (about 6-8 minutes). Drain pasta and set aside.
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In a small bowl, whisk together the egg, milk, mustard powder, garlic powder, (and pinch of stevia if desired). In the pot used to cook the noodles, (which should now empty), pour the egg mixture and cheeses in. Cook cheese and egg mixture over medium-low heat, whisking constantly, until the cheese melts and the sauce begins to thicken, (about 5-6 minutes). Remove from the heat.
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Puree the cheese sauce with the cauliflower in a blender or food processor until smooth. Add the pasta to the sauce and stir, season with salt and pepper if desired.
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Just before scooping the macaroni into the serving dishes, stir in the additional1/4 cup cheddar cheese, (but don't let cheese melt all of the way). Divide the macaroni between the baking dishes. Sprinkle the bread crumbs and parmesan evenly over each dish if desired.
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Bake macaroni for 15 minutes, or until bread crumbs and parmesan becomes golden brown.
