Recipe adapted from Recipe Tin Eats
Ingredients:
8 oz cavatappi pasta, cooked al dente
1 head cauliflower, cut into medium florets, tossed in oil, and roasted at 430°F for 15 minutes
4 T unsalted butter
3 1/2 T flour
2 c milk
1/2 t salt
1 1/2 - 2 c (1/4 lb) aged gouda, grated
1 c cheddar, grated
Methodology:
Preheat the oven to 350°F.
For the sauce Mornay: melt the butter in a large saucepan over medium low heat, add the flour, and whisk until the flour just begins to take on color, about 3 minutes. Whisk in the milk and continue cooking until the sauce has thickened. Mix the cheeses and add all but 1 c, whisking until they melt, and the sauce is smooth.
Pour half the sauce into a medium bowl, and toss with the pasta. Scrape into one half of a 9" square pan. Toss the roasted cauliflower with the sauce remaining in the saucepan, and scrape into the other half of the square pan. Top with remaining 1 c combined cheeses.
Bake in the preheated oven for 30 minutes, cool for 10, and serve.
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