Preheat the oven to 350 degrees F (180 degrees C).
Trim and core the
. Roughly cut into small pieces.
In a small bowl, combine the
Breadcrumbs (1/3 cup)
Grated Parmesan Cheese (1/3 cup)
and set aside.
Kosher Salt (1/2 Tbsp)
to a pot of water and bring to a boil. Add the
Elbow Macaroni (4 1/2 cups)
and cook until 1 minute before al dente according to the packaging. Drain and set aside.
In a large pot or dutch oven, heat the
Butter (1 Tbsp)
over medium-high heat and cook the
Garlic (1 clove)
for 1 minute. Add the cauliflower and a generous pinch of salt and cook until the cauliflower has softened, 8-10 minutes.
Turn heat to low. Add the
Cheddar Cheese Sauce (3 cups)
Milk (1 1/2 cups)
Cream Cheese (1/2 cup)
Onion Powder (1 tsp)
Dry Mustard (1 tsp)
. Stir to combine, then fold in the noodles. Add more splashes of milk if it’s too thick. You want the mixture to be quite runny since it will firm up in the oven.
Pour into a baking dish and cover with the parmesan breadcrumbs. Bake for 20-25 minutes or until the top is golden and bubbling.
Garnish with more parmesan on top and
Scallions (1 Tbsp)
. Then serve.