Mac & Gouda Cheese with Sauteed Cauliflower and Pancetta

This recipe is great on its own but when served with the Pomegranate -Balsamic Glazed Carrots... well it's outstanding.

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I opened my new William-Sonoma catalogue. "Holy Crapola," I said to Pap who was half-a-sleep in his recliner with a Sudoku puzzle laying across his chest. "Look at this Mac & Cheese."

With a groan he opened one eye, "What's wrong with the stuff in the blue box? It's fast and it's good."

"I can't blog about that, Mags will think I'm crazy."

"Haven't you two been chatting with each other for almost a year?"

"Yes," I replied.

"Then she already knows."
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Ingredients:
3 cups coarse fresh bread crumbs
2 tablespoons unsalted butter, melted
1/4 cup minced fresh flat-leaf parsley
Kosher salt and black pepper, to taste
8 ounces pancetta, julienned
1-1/2 pounds cauliflower, cut into 1/2-inch florets
3-6 tablespoons unsalted butter
1/4 cup all purpose flour
2 tablespoons white wine
3-1/2 cups milk
2 cups shredded Fontina cheese
3 cups shredded Gouda cheese
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup heavy cream
1 pound macaroni, cooked until al dente

Directions:
1. Preheat oven to 375 degrees. In bowl, combine crumbs, melted butter, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper.

2. In 4-quart pot over medium heat, cook pancetta 8 minutes. Transfer to small bowl; reserve fat. Cook cauliflower in batches 10-12 minutes, add 1-3 tablespoons butter if needed. Transfer to bowl. Deglaze pot with 2 tablespoons water; add to cauliflower. Wash pot.

3. In same pot over medium heat, melt 3 tablespoon butter. Cook flour 3 minutes. Whisk in wine and milk; cook 10 minutes. Stir in cheeses, 2 teaspoons salt, 1 teaspoon black pepper, cayenne, nutmeg and cream, then pasta, pancetta and cauliflower. Pour into 4-quart casserole, top with bread crumbs. Bake 30 minutes; broil 4-5 minutes. Serves 10-12.