Cauliflower Mac and Cheese

1. Preheat oven to 375 F.
2. Put a large pot of water on to boil for the pasta.
3. In a medium saucepan, over medium-low heat; melt the butter. Once melted, whisk in the flour and dry mustard. Cook about 2 minutes while stirring.
4. Whisk in the milk and heavy cream a little at a time. The mixture will appear to seize, but will loosen by the time all the milk is incorporated.
5. Season with salt and pepper.
6. When the mixture is hot, add the cheeses; again a little at a time whisking with each addition. Once cheese is melted reduce the heat to low.
7. Keep the sauce over low heat, stirring occasionally.
8. When the water for the pasta is boiling, add a big pinch of salt to the water, add the pasta, and stir immediately to keep the pasta from sticking. *Only cook the pasta for half of what the cooking time says on the box, the pasta will continue to cook in the oven.
9. For the last 30 seconds of cooking the pasta, toss in the cauliflower.
10. Drain the pasta and cauliflower and return it to the pot.
11. Stir the cheese sauce into the pasta and cauliflower.
12. Transfer the pasta and cheese sauce to a large oven proof casserole dish, about 11”x9”x2”.
13. Sprinkle the bread crumbs all over the top of the pasta.
14. Dot with butter.
15. Put in the oven for about 30 minutes, or until the bread crumbs are golden.