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1.
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Preheat oven to 375 F. 2.
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Put a large pot of water on to boil for the pasta.
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3.
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In a medium saucepan, over medium-low heat; melt the butter.
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Once melted, whisk in the flour and dry mustard.
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Cook about 2 minutes while stirring.
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4.
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Whisk in the milk and heavy cream a little at a time.
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The mixture will appear to seize, but will loosen by the time all the milk is incorporated.
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5.
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Season with salt and pepper.
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6.
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When the mixture is hot, add the cheeses; again a little at a time whisking with each addition.
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Once cheese is melted reduce the heat to low.
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7.
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Keep the sauce over low heat, stirring occasionally.
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8.
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When the water for the pasta is boiling, add a big pinch of salt to the water, add the pasta, and stir immediately to keep the pasta from sticking.
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*Only cook the pasta for half of what the cooking time says on the box, the pasta will continue to cook in the oven.
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9.
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For the last 30 seconds of cooking the pasta, toss in the cauliflower.
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10.
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Drain the pasta and cauliflower and return it to the pot.
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11.
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Stir the cheese sauce into the pasta and cauliflower.
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12.
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Transfer the pasta and cheese sauce to a large oven proof casserole dish, about 11x9x2.
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13.
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30
Sprinkle the bread crumbs all over the top of the pasta.
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14.
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Dot with butter.
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15.
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Put in the oven for about 30 minutes, or until the bread crumbs are golden.
