Creamy Mac-N-Cheese can be made with Macaroni or Cauliflower for a more carbohydrate friendly dish.
8 oz. Cellentani (Cavatappi) pasta or 1 large head of cauliflower trimmed and cut into small pieces (about 5 cups)
4 Tbsp. unsalted butter
4 Tbsp. flour
2 cups whole milk, warmed
2 tsp. Dijon Mustard
1/2 tsp. kosher salt
Scant 1/8 tsp. ground white pepper
8 oz. cream cheese, room temperature
4 oz. sharp Cheddar Cheese, grated
4 oz. Dubliner Cheese, grated
1/2 cup Panko Breadcrumbs
2 Tbsp. wheat germ
1 Tbsp. unsalted butter
Preheat oven to 400°F.
Cook pasta according to directions in salted water until al dente. If using cauliflower cook in boiling, salted water until just tender about 10 to 12 minutes. Set aside.
In a medium saucepan melt the 4 Tbsp. of butter over medium-low heat until starting to bubble.
All at once add the flour and cook stirring for at least one minute until the mixture starts to turn golden in color.
Add the warmed milk stirring constantly until mixture is smooth.
Then add the softened cream cheese and stir until melted and well combined.
Stir in the Dijon mustard, salt and white pepper.
Reserve 3/4 cup of the grated cheese and set aside. Stir the remaining cheese into the milk mixture until melted and smooth.
Add the cooked pasta or cauliflower to the cheese sauce and toss to coat completely.
Pour into a large, buttered casserole dish.
Over low heat melt the 1 Tbsp. of butter.
Remove from heat and add the Panko and wheat germ. Stir to coat the crumbs well.
Top the casserole with reserved 3/4 grated cheese and then the buttered crumbs.
Place into the center of preheated oven and cook for 10 minutes until the top is golden and the sauce if bubbling.
Remove dish from oven and allow to cool for a few minutes before serving.