Ingredients

The following ingredients have 8 Servings
  • 16 ounces elbow macaroni
  • 8 slices cooked bacon, chopped
  • 2 1/2 cups gruyere cheese, shredded
  • 2 1/2 cup cheddar cheese
  • 3 cups of cauliflower
  • 1/2 cup butter
  • 5 cups whole milk
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • Pinch of cayenne pepper
  • 3/4 cup of Panko breadcrumbs

Instruction

  • Heat oven to 350 degrees.
  • Fill a large pot with water and bring to boil. Add macaroni and cook according to package directions. Drain and set aside.
  • In a large saucepan, melt the butter over medium heat. Blend in the flour, salt and pepper; gradually stir in the milk. Cook constantly until the sauce begins to thicken and the mixture begins to boil.
  • Slowly add the cheese, bacon and cauliflower. Stir and bring to a low boil for one minute.
  • Butter a 3-quart casserole dish.
  • Stir together the cooked pasta with the cheese sauce. Pour into butter casserole dish.
  • Melt three tablespoons of butter in a saucepan over medium heat. Add panko breadcrumbs and toast for 3 minutes on medium heat. Remove from heat and spread over top of the macaroni and cheese.
  • Bake in a preheated 350-degree oven for 40 minutes or until hot and bubbly.