Add the drained pasta into the cheese sauce and remove from the heat. Stir for 4-5 minutes, until thick and smooth.
Add the shredded cheeses, salt, and pepper, and let it melt into the cream. Once the cream begins to simmer, reduce to low. Cook over low heat until melted and integrated, stirring continuously. In a small saucepan, add the heavy cream and place over medium heat. Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses pour into a lightly greased 13- x 9-inch (3-quart) baking dish. Over medium-high heat, combine milk, butter, cheese, salt, and pepper in saucepan. Remove from heat stir in 3/4 cup each of shredded Cheddar cheeses until melted. If desired, drizzle with oil and toss to prevent clumping. Whisk in the garlic, onion powder, salt and pepper.Ĥ) Add the cream cheese and stir until smooth.Ĥ) Add cheddar cheese and stir until melted.ĥ) Stir in cauliflower and add to the baking dish.Ħ) Top with mozzarella cheese and parmesan cheese.ħ) Bake 20-25 minutes or until bubbly on top. Strain cooked pasta and rinse with cool water to stop cooking. Strain and set aside.ģ) In a sauce pan over low heat, add the heavy cream. Microwave an high for 5 minute until still crunchy and tender. You can also use saran wrap but why waste your money. Cover the entire top of the bowl with a plate to hold in the steam. Prepare a 9×13 baking dish by spraying with cooking spray.Ģ) Place your roughly chopped cauliflower, pieces about half the size of a cauliflower floret, in a medium-large microwavable bowl. 1 large head of cauliflower, rinsed and roughly choppedġ) Preheat oven to 375 F.