¼ teaspoon ground turmeric or several threads saffron
salt and pepper to taste
¼ teaspoon grated nutmeg
¼ teaspoon cayenne pepper
salt and freshly cracked pepper to taste
1 cup grated good quality old cheddar cheese or to taste (250 milliliters)
¼ cup grated Parmigianno reggiano cheese (50 millilitres)
3 cups bowtie pasta (200 gram)
1 large head cauliflower, florets only with smaller stems ( 8 cups )
Chopped parsley, optional
Cook macaroni in rolling boiling salted water, in a pot that will fit the pasta and cauliflower, according to package directions . At the five minute mark, add the cauliflower and continue to boil until both are tender, about 12-14 minutes.
Meanwhile, in a large saucepan over medium heat, melt butter. Add the flour and stir with wooden spoon, until a paste forms. Remove from heat and add one cup of cold milk and whisk to fully blend the flour. Return to heat and add the remaining milk and stir with wooden spoon over medium high heat until thick and bubbling. Add a pinch of nutmeg, turmeric or saffron, salt and pepper and cayenne to taste. Remove from heat and add the grated cheddar and Parmigiano cheeses. Stir until cheese melts.
Drain pasta with cauliflower and toss into cheese sauce. Sprinkle with parsley for colour.