Baked Penne with Cauliflower and Cheese

Ingredients

• 1 tsp. dry mustard
• 2 cups 1% milk
• 12 oz. dried penne
• Fine sea salt or table salt
• 2 cloves garlic, peeled
• 4 cups 1-½-inch cauliflower florets (about 1 lb.; from ½ head)
• 1-½ oz. finely grated Parmigiano-Reggiano (1-½ cups using a rasp grater)
• + 4 more ingredients
• • 2 oz. coarsely grated sharp white Cheddar (about ½ cup)
  • 2 tsp. chopped fresh thyme
  • Freshly ground black pepper
  • 1 medium onion, sliced

Position a rack in the center of the oven and heat the oven to 375°F. Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic...

View full recipe at Fine Cooking