Cauliflower Mac ‘n Cheese

Ingredients

• 3 cups cauliflower florets

• 3 cups short pasta

• 3 Tbsp butter

• 1 shallot, finely chopped

• 3 cups chopped mushrooms

• 2 Tbsp flour

• 3 cups milk

• 2 cups grated Fontina cheese

• 1/2 cups grated Parmesan cheese

• 1 cup panko breadcrumbs

• 1 Tbsp melted butter

   Blanch cauliflower in boiling salted water until just tender & remove.  Add pasta to water and cook until al dente. Drain.

   Melt butter in a medium saucepan over medium heat. Add the shallot & mushroom and cook until soft.  Stir in flour until well combined, stirring constantly.  Slowly add milk and continue to whisk until well blended. Reduce heat to low & cook 2 min

   Remove from heat, add Fontina cheese & half of the Parmesan. Stir in salt & pepper.

   Add cooked pasta to cauliflower. Then add cheese/mushroom sauce & stir to combine.

   Transfer to a 9 x 13 buttered, ovenproof dish.

   In a small bowl combine breadcrumbs, remaining ¼ cup of Parmesan and melted butter. Top casserole with breadcrumb mixture.   Bake 375 F. for 30 -35 minutes.