Ingredients

The following ingredients have 5 Servings
  • 1 medium-sized head of cauliflower, divided into 1\" florets
  • 1 pound penne
  • Salt
  • 1 1/2 cups grated Gruyère cheese
  • 1 cup grated sharp Cheddar cheese
  • 3 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 1/2 cups whole milk
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup Panko bread crumbs

Instruction

  • Steam cauliflower until tender but firm. Remove from heat. Set aside.
  • Bring salted water to boil in a large pot. Add pasta. Cook until just tender but still firm, 5 minutes. Drain and return to pot. Add cauliflower to pot.
  • Combine cheese in a small bowl.
  • Melt butter over medium heat in a small saucepan. Add flour. Cook, stirring constantly, 2 minutes. Whisk milk into roux. Cook, stirring, until thickened.
  • Add 2/3 of the cheese to milk. Stir until smooth. Add mustard, 1 teaspoon salt and pepper.
  • Add cheese sauce to the pasta and cauliflower. Stir to combine. Pour into a buttered rectangular baking dish.
  • Toast breadcrumbs in a dry skillet over medium-low heat until golden. Remove from heat and toss with remaining cheese. Add a pinch of salt. Spread breadcrumb mixture over pasta.
  • Bake in pre-heated 350 F. oven until top is golden and crusty, about 40 minutes.