Ingredients

The following ingredients have 6 Servings
  • 6 cups small cauliflower florets
  • 3 Tbsp. butter, divided
  • 1 onion, chopped
  • 1/3 cup flour
  • 2 tsp. dry mustard
  • 2-1/2 cups milk
  • 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
  • 1/3 cup KRAFT Grated Parmesan Cheese, divided
  • 1/2 cup panko bread crumbs

Instruction

  • Heat oven to 350ºF.
  • Cook cauliflower in boiling water in large saucepan 4 min.; drain well.
  • Melt 2 Tbsp. butter in large saucepan on medium heat. Add onions; cook and stir 3 min. or until crisp-tender. Stir in flour and mustard; cook and stir 1 min. Whisk in milk; cook 5 min. or until thickened, stirring frequently. Remove from heat. Add 1-1/2 cups cheddar and 3 Tbsp. Parmesan; stir until cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2-1/2-qt.casserole sprayed with cooking spray.
  • Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
  • Bake 20 to 25 min. or until heated through, topping with remaining cheddar for the last 5 min.