Buffalo Cauliflower Baked Mac and Cheese

foodnetwork.com

Lindsay Short

7 tablespoons unsalted butter, plus more for the dish

Kosher salt

1 medium head cauliflower, cut into florets (about 4 cups)

1 pound elbow macaroni

2 stalks celery, finely chopped

1 small onion, finely chopped

2 cloves garlic, minced

¾ cup hot sauce, plus more for serving, preferably Frank's RedHot

2 tablespoons all-purpose flour

2 teaspoons dry mustard

2 ½ cups half-and-half

1 pound sharp yellow Cheddar, cut into ½-inch cubes (about 3 ½ cups)

8 ounces pepper jack cheese, shredded (about 2 cups)

⅔ cup sour cream

1 cup panko

½ cup crumbled blue cheese

2 tablespoons chopped fresh parsley

Directions at foodnetwork.com

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