Ingredients (serves 4-6):
- 1 small head of cauliflower
- 4 cups of fusilli
- 4 cups of grated aged cheddar cheese
- 1 (370 mL) can of unsweetened condensed milk
- 1 cup of heavy cream
- 1/4 cup of reserved pasta water
- Salt and pepper
- 2 cups of grated mozzarella cheese
- 1 cup of panko breadcrumbs
- 2-3 tablespoons of olive oil
Preheat your oven to 425 degrees and grease a 9×13 baking dish.
Wash the cauliflower, remove the leaves, and chop the cauliflower into large chunks. Bring a large pot of well-salted water to a boil and add the fusilli and cauliflower. Cook until the fusilli is done. Reserve 1/4 cup of the pasta water, then drain the pasta and cauliflower and return it all to the pot.
Add the cheddar cheese, condensed milk, heavy cream and reserved pasta water to the pot. Stir everything together and mash the cauliflower into bite-sized pieces as you stir. Season with salt and pepper.
Pour the pasta into the greased baking dish. Top the pasta with the mozzarella and the panko breadcrumbs. Drizzle olive oil over the breadcrumbs to help them toast up nicely. Bake the pasta for 10-15 minutes or until the breadcrumbs are golden brown and the cheese sauce is hot and bubbly. Serve immediately and enjoy!