pasta, cooked al dente and drained. (I used shells but any kind will do)
1 small head of cauliflower, cut into florets
3 tablespoons of butter
3 tablespoons of flour
3 cups of milk
2 cups of white cheddar cheese, grated
½ cup panko bread crumbs
salt & pepper to taste
Instructions
In a large pot of salted water, boil the cauliflower until super soft, about 7 minutes. Drain and set aside.
In a large saucepan or dutch oven, melt the butter. Add the flour and whisk constantly until golden brown. Gradually add the milk and stir until smooth and thickened (about 5 minutes.)
Add the grated cheese, and then salt & pepper to taste. Stir until smooth and creamy.
Stir in the cooked pasta, tossing until evenly coated.
Turn the sauce/pasta into an 8x8 baking dish. Top with a bit more freshly ground pepper if you have, and bake for 10 minutes or until golden and bubbly.
While cooling, toast the panko in a medium sized skillet with a little bit of olive oil, stirring frequently until golden brown. Sprinkle over the pasta and enjoy!
Recipe by The Baker Chick at https://www.thebakerchick.com/creamy-cauliflower-shells-and-cheese/