Mac and Cheese with Roasted Cauliflower and Smoked Bacon

MAKE THE BREADCRUMB TOPPING

1. Pulse the bread in a food processor until uniform crumbs appear.
2. Heat 2 tablespoons butter in a medium skillet over medium-high heat.
3. Add the bread crumbs and cook, stirring frequently, until toasted and lightly browned, about 5 minutes.
4. Lightly season with salt. Transfer to a plate and set aside.

ROAST THE CAULIFLOWER AND PREPARE THE BACON

1. Preheat oven to 355°F.
2. In a large bowl, toss the cauliflower with olive oil, ½ teaspoon salt, ½ pepper, ½ teaspoon cayenne pepper, and 1 tablespoon smoked paprika.
3. Place on a baking sheet and bake until soft and beginning to brown, about 15 to 20 minutes. Remove from oven and set aside. Lower oven temp to 350 F.
4. Meanwhile, cook the bacon in a large skillet and crisp.
5. Transfer to a paper towel-lined plate and then coarsely crumble when cool enough to handle. Set aside.

MAKE THE BÉCHAMEL SAUCE

1. In a large saucepan/skillet, heat 4 tablespoons of butter over medium heat.
2. Add the flour and stir with a wooden spoon for 3 minutes.
3. Carefully add in the milk and cream, whisking constantly to fully incorporate. Add the mustard, 1 teaspoon salt, and ½ teaspoon black pepper. Stir often until slightly thickened, about 3 to 5 minutes.
4. One handful at a time, add the cheese, stirring to melt as you go.
5. Gently fold in the cooked cauliflower and bacon. Stir in the cooked pasta.

FINISH OFF THE MAC AND CHEESE

1. Pour the mixture into the baking dish. Top with bread crumbs.
2. Place in oven and bake for 30 to 40 minutes, or until bubbly. Let sit for 5 minutes before serving.