Ingredients:

  • 12 oz Elbow Macaroni or Medium Shells
  • 1 large head Cauliflower, cut into small florets
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 3 cups Whole Milk, warmed
  • 1 tsp Dijon Mustard
  • Pinch of freshly grated Nutmeg
  • 6 oz Sharp Cheddar Cheese, grated (block cheese recommended)
  • 4 oz Gruyère Cheese, grated
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/2 cup Panko Breadcrumbs
  • 2 Tbsp Melted Unsalted Butter (for topping)
  • 1/4 cup Parmesan Cheese, grated (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 3 minutes until slightly tender. Remove with a slotted spoon and set aside. Add the pasta to the same boiling water and cook according to package directions minus 2 minutes (it must be very underdone).
  3. While the pasta cooks, make the roux: In a medium heavy-bottomed saucepan, melt the 4 Tbsp of butter over medium heat. Whisk in the flour constantly for 1–2 minutes until a smooth, pale paste forms.
  4. Gradually whisk in the warm milk, ensuring no lumps form. Increase heat slightly and bring to a gentle simmer, whisking often, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes). This is your Béchamel sauce.
  5. Create the Mornay sauce: Remove the sauce from the heat. Stir in the Dijon mustard, nutmeg, salt, and pepper. Add the grated cheddar and Gruyère in handfuls, stirring until each addition is completely melted and smooth before adding the next batch.
  6. Gently fold the drained, undercooked pasta and the blanched cauliflower florets into the cheese sauce until everything is thoroughly coated. Taste and adjust seasoning if necessary.
  7. Pour the mixture into the prepared baking dish. In a small bowl, toss the Panko breadcrumbs with the 2 Tbsp of melted butter and the grated Parmesan. Sprinkle this topping evenly over the mac and cheese.
  8. Bake for 20–25 minutes, or until the sauce is bubbling around the edges and the topping is golden brown and crisp.
  9. Remove from the oven and let the dish rest for 10 minutes before serving to allow the sauce to set properly.