Cauliflower Mac and Cheese

Instructions

1. Prepare the ingredients
   Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cut cauliflower into small, bite-sized florets and grate all cheeses if not pre-shredded.
2. Cook the pasta and cauliflower
   If using pasta, cook the elbow macaroni according to package directions until al dente, about 7-8 minutes. In the last 5 minutes of cooking, add the cauliflower florets to the same pot. Drain well and set aside.
3. Make the cheese sauce
   In a large saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux. Gradually pour in milk and cream, whisking constantly to prevent lumps. Cook until the mixture begins to thicken, about 3-5 minutes.
4. Add the cheese
   Reduce heat to low and add 2 cups of cheddar cheese, all of the Gruyere cheese, Dijon mustard, garlic powder, and cayenne (if using). Stir until cheese is completely melted and sauce is smooth. Season with salt and black pepper to taste.
5. Combine and assemble
   Add the drained cauliflower and pasta (if using) to the cheese sauce, gently folding until evenly coated. Transfer the mixture to a greased 9x13 inch baking dish.
6. Add the topping
   In a small bowl, combine the remaining 1 cup of cheddar cheese, Parmesan cheese, and Panko breadcrumbs (if using). Sprinkle this mixture evenly over the cauliflower and pasta.
7. Bake to perfection
   Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the edges are bubbling. For extra browning, broil for the last 2-3 minutes, watching carefully to prevent burning.
8. Rest and serve
   Remove from oven and let rest for 5 minutes before serving. This allows the cheese sauce to set slightly and makes serving easier. Garnish with fresh parsley if desired.