Macaroni and cauliflower bake with three cheeses (Gordon Ramsay)

Cut the cauliflower into florets, getting rid of the core.

Add the cauliflower to salted boiling water for four to five minutes - four and a half here - then dip it into ice water to stop the cooking and drain.

Cook 10 ounces of elbow macaroni in the same boiling water until al dente, eight minutes per the package, then drain and rinse under cold water.

Put the cauliflower and the cooked macaroni in a bowl with a few chunks of butter, about a tablespoon and a half, unmelted.

Set the oven to 400F.

Grate four ounces cheddar, four ounces Monterey Jack and three ounces Gruyere together and set aside.

Melt four tablespoons of butter in a sauce pan over medium heat, then whisk in a quarter cup of flour and two teaspoons of mustard powder to make a roux.

Gradually whisk in two and a half cups of milk to a smooth bechamel, keeping it on a low heat and bringing it up to a boil until thickened.

Add a pinch of cayenne pepper and season with salt to taste.

Stir half the cheese into the white sauce until melted and smooth, making a Mornay, then turn off the heat.

Add the macaroni and cauliflower and mix well to coat.

Spread the mixture into a lightly greased baking dish.

Mix the remaining cheese with three tablespoons of breadcrumbs and a tablespoon of chopped fresh thyme leaves and sprinkle over the top.

Bake at 400F until the top is golden and crisp, around 15 to 20 minutes - about 19 here.