Cauliflower Mac and Cheese

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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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    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.

* Per serving · 4 servings · Values may vary.