Cauliflower Macaroni And Cheese - cooking recipe

Ingredients

3 cups coarse fresh breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup minced fresh flat-leaf parsley
kosher salt
fresh ground black pepper
8 ounces pancetta, julienned
1 1/2 lbs cauliflower, cut into 1/2-inch pieces
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 lb macaroni, cooked until al dente

Preparation

Preheat oven to 375 degrees.
In bowl, combine crumbs, melted butter, parsley, 1 teaspoons salt and 1/2 teaspoons black pepper. In 4 quart pot over medium heat; cook pancetta 8 minutes. Transfer to small bowl; reserve fat.
Cook cauliflower in batches 10-12 minutes, adding up to 3 tablespoons butter if needed. Transfer to bowl. Deglaze pot with 2 tablespoons water; add to cauliflower. Wash pot.
In same pot over medium heat, melt 3 tablespoons butter. Cook flour 3 minutes. Whisk in wine and milk; cook 10 minutes. Stir in cheeses, 2 teaspoons salt, 1 teaspoons black pepper, cayenne, nutmeg and cream, then cooked pasta, pancetta and cauliflower. Top with bread crumbs., Bake 30 minutes, broil 4-5 minutes.