Vegetarian cauliflower mac & cheese recipe

Ingredients

• 1 pound dry elbow pasta
• 1/4 cup of unsalted butter plus more to top
• 1/4 cup of AP flour
• 2 cups of whole milk
• 1 cup of heavy cream
• 1 teaspoon. of dry mustard
• 3 cup of grated cheddar cheese
• 1 cup of parmesan cheese plus more to top
• 1 cup of breadcrumbs
• 1 cup of grated cauliflower
• 2 teaspoons . of fresh thyme

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Preparation

• Bring a large pot of salted water to a rolling boil. Add the dried elbow pasta and stir. Cook just under (about a minute) al dente. Drain, rinse with cool water and set aside.
• Preheat the oven to 400 degrees F. Melt 1/4 cup of butter in an 11" cast iron skillet and whisk in the flour.
• Cook out the flour for a couple of minutes then add in the milk and cream. Whisk constantly to make sure it's smooth without lumps.
• Whisk in the dry mustard and season with salt and pepper. In batches, melt in the cheddar/parmesan cheese. Mix a little in at a time and whisk to prevent lumps. Taste the sauce and season with salt and pepper to taste.
  
• Add the cooked, drained pasta to the cheese mixture and stir until the pasta's evenly coated. Mix together the breadcrumbs, cauliflower and thyme in a bowl until evenly mixed.
• Spread evenly on top of the pasta. Dot the top of the breadcrumb with more butter and place in the oven.
• Bake uncovered for 20-25 minutes until browned and bubbling. Cool for at least 5 minutes before serving.

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