4 lbs elbow macaroni 1 lb cooked cauliflower florets 4 lbs cheddar cheese, grated 1/2 cup butter 3/4 cup flour 1 tsp salt 1/2 tsp pepper 10 cups milk, divided 4 cups toasted, seasoned bread crumbs (made in house)
Preheat oven to 350. Make a roux by melting butter, add flour and stir, then cover and cook over low heat for 2-3 minutes, stirring constantly. Slowly add milk and cheese until creamy and cheesy. Cook macaroni according to package directions. Drain and divide into 2 full size catering pans. Add 1/2 pound cooked cauliflower to each pan and mix. Pour cheese sauce on top and mix well. Top with seasoned bread crumbs and bake for 30 minutes until heated through.