Pork Pot Roast

Cauliflower Macaroni and Cheese

adapted from a Williams-Sonoma recipe

(serves 10-12)

3 C. fresh breadcrumbs

2 Tbl. melted butter

salt and pepper to taste

8 oz. pancetta (optional)

1 lbs. Cauliflower, cut into florets

1 lb. macaroni, cooked al dente

the roux:

5 Tbl. Butter

C. flour

2 Tbl. White wine

3 C. milk

2 C. shredded fontina cheese

3 C. shredded gruyere cheese

Preheat the oven to 375.

In a bowl, combine the breadcrumbs, the salt and pepper and butter. Toss.

Cook the pancetta in a skillet until crisp. Remove to the side.

Put the cauliflower on a pyrex pan and drizzle with olive oil and salt and pepper. Roast for about 40 minutes, or until browning.

In a dutch oven, melt the butter over low heat. Add in the flour and whisk to cook off the flour taste. After a couple of minutes, add in the wine and milk and whisk until all combined. Whisk over low heat for about ten minutes. It will start to thicken, make sure to whisk so it does not brown in the corners. Stir in the cheeses. Toss together with the pasta, the cauliflower and the pancetta if using.

Spread into the prepared pyrex pan, top with bread crumbs and cook in the oven about 30 minutes or until the top is brown and crispy.