Ingredients:

  • 1 lb (450 g) Elbow Macaroni or Cavatappi pasta
  • 1 medium head (approx. 700 g) of fresh Cauliflower, trimmed and cut into florets
  • 1 cup (240 ml) Vegetable or Chicken Stock (low sodium)
  • 1 tsp (5 ml) coarse Salt, plus more for salting pasta water
  • 4 Tbsp (56 g) Unsalted Butter, plus 1 Tbsp for topping
  • 4 Tbsp (30 g) All-Purpose Flour (plain flour)
  • 3 cups (710 ml) Whole Milk (full-fat), warmed slightly
  • 1/2 tsp (2.5 ml) ground Nutmeg
  • 1/2 tsp (2.5 ml) Smoked Paprika (optional, for depth)
  • 1 tsp (5 ml) Dijon Mustard
  • 1/4 tsp (1.25 ml) White Pepper or Black Pepper
  • A pinch of Cayenne Pepper (optional, for a subtle kick)
  • 8 oz (225 g) Sharp Cheddar Cheese, freshly grated
  • 4 oz (115 g) Gruyère Cheese or Monterey Jack, freshly grated
  • Salt, to taste
  • 1 cup (50 g) Panko Breadcrumbs
  • 1/4 cup (25 g) freshly grated Parmesan Cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the 9x13 inch baking dish.
  2. Cook the macaroni in well-salted water until al dente (usually 1 minute less than package directions). Drain immediately and toss with a splash of olive oil to prevent sticking. Set aside.
  3. Place cauliflower florets in a steamer basket over simmering water, or boil gently in 1 cup of stock, until fork-tender (about 10–12 minutes).
  4. Transfer the tender cauliflower and the 1 cup (240 ml) of remaining cooking liquid/stock to a blender. Blend until completely smooth and velvety. Set aside.
  5. Melt 4 Tbsp of butter in the saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until a pale, sandy paste (the roux) forms.
  6. Slowly whisk in the warm milk, a little at a time, ensuring all lumps are incorporated before adding the next splash. Continue whisking until the sauce thickens and coats the back of a spoon lightly (about 5–7 minutes).
  7. Whisk the smooth cauliflower purée into the béchamel base. Stir in the mustard, nutmeg, smoked paprika, white pepper, and cayenne. Bring to a bare simmer.
  8. Remove the saucepan from the heat. Gradually add the grated Cheddar and Gruyère, stirring constantly until the cheese is completely melted and the sauce is smooth and glossy. Taste and adjust seasoning (salt) as needed.
  9. Pour the cooked pasta into the large casserole dish. Pour the entire cheese sauce over the pasta. Use a rubber spatula to gently fold everything together until every piece of pasta is coated in the creamy sauce.
  10. In a small bowl, combine the Panko breadcrumbs and grated Parmesan. Drizzle or melt the remaining 1 Tbsp of butter over the breadcrumb mixture and toss to coat.
  11. Sprinkle the topping evenly over the pasta mixture. Bake for 20 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  12. Allow the Mac and Cheese to rest for 5 minutes before serving. This allows the sauce to set up perfectly.