Baked Penne With Cauliflower and Gruyere

Baked Penne With Cauliflower and Gruyere

from Williams - Somona "One Pot of the Day" by Kate McMillan

Thanks to Francie!

6 tablespoons unsalted butter
1/4 cup fine dry breadcrumb
3 tablespoons all-purpose flour
3 1/4 cups milk, heated
salt
white pepper
6 ounces gruyere cheese, shredded
1/4 cup grated parmesan cheese
1 lb Penne pasta
1 large head cauliflower, cut into florets

NOTE:  I made 1/2 recipe

In a small frying pan, melt 2 tablespoons butter over medium heat.

Add the bread crumbs and stir and toss to coat evenly; set aside.
  

In a heavy saucepan, melt the remaining butter over low heat.

Add the flour and cook, whisking, until a smooth paste forms, about 4 minutes.

Slowly whisk in the hot milk and cook, stirring often, until the sauce is smooth and thick enough to coat the back of a spoon, about 15 minutes.

Add 1/2 teaspoon salt and a few grindings of pepper.

Add the gruyere cheese and stir until melted, about 2 minutes.

Stir in the parmesan, remove from the heat, and cover to keep warm.
  

Preheat the oven at 350F; position a rack 8 inches from the heat source.

Bring a large pot of salted water to a rapid boil.

Add the pasta and cauliflower and stir well.

Cook, stirring occasionally, until the pasta is al dente, according to package directions.

Drain the pasta and cauliflower and return to the pot.

Add the cheese sauce and toss to coat evenly.

Adjust the seasoning with salt and pepper.

Transfer to a baking dish.

bake for 30 - 45 min.

then Sprinkle with buttered bread crumbs.

Broil until the surface is bubbling and golden, about 5 minutes, then serve.