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1
Preheat oven to 350 degrees (F).
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2
In a large pan, cook the bacon over medium heat, rendering all of the fat and cooking until crispy.
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3
Drain the bacon and chop.
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4
Set aside.
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5
Bring a large pot of salted water to a boil.
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6
Put the cauliflower florets in the boiling water and let simmer 60-90 seconds.
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7
Remove the cauliflower with a strainer or slotted spoon and rinse with cold water in a colander.
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8
Set the cauliflower aside.
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9
Bring the water back to a boil.
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10
Meanwhile, melt the butter in a heavy pot.
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11
Add the flour and using a whisk, mix the butter and flour together until smooth.
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12
Let the sauce cook for about 4-6 minutes or until the sauce is still pale, but the raw flour taste is gone.
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13
Add the pasta to the boiling water, and cook it a few minutes less than al dente.
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14
You still want it firm.
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15
Use the timing on the package as a guideline and cook less than the al dente time.
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16
Drain the penne when done.
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17
Meanwhile, add the milk to the roux, and stir well until all of the lumps are out.
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18
Add the cheeses, cayenne, chili powder and garlic powder.
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19
Stir really hard until the sauce is smooth.
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20
Season to taste with salt and pepper.
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21
In the large pot with the sauce, mix the pasta, cauliflower and bacon with the sauce.
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22
Toss to coat.
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23
Prepare a 9x13 glass pan, greasing it with a tablespoon of butter.
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24
Add the pasta, cauliflower and bacon, all tossed in the sauce to the pan.
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25
Top everything with the remaining 2 ounces of shredded jack cheese and sprinkle it with chili powder.
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26
Bake at 350 degrees (F) for about 25 minutes or until the top is golden and crispy on top.
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27
Serve hot and enjoy!
