Magical Macaroni and Cheese

I had a craving this weekend for this specific macaroni and cheese. Ever since I made this recipe about a month and a half ago for the very first time, I have never even thought considered using a different recipe. It makes 10 portions, and I have eaten it at least once every day this week and am not at all tired of it! The sauce is made with Havarti cheese, and the macaroni is poured over roasted cauliflower. The flavor combination of the Havarti sauce over the cauliflower is truly magical. I assure you (and everyone) that once you try this macaroni and cheese, you will never turn back!

This recipe is adapted from this blog. They call for caraway Havarti- which I tried once and didn't really like. So, feel free to substitute your favorite Havarti cheese!
http://www.30days30waysmacandcheese.com/?p=503

Without further delay- here is the recipe- complete with plenty of pictures- I replaced my camera this weekend (yay!) and went snap happy :)

Ingredients:
1 tablespoon olive oil, divided
1 head cauliflower
Salt and freshly ground black pepper
1 pound elbow macaroni
6 tablespoons butter, divided
1 small onion, finely diced
4 tablespoons flour
3 cups milk
Pinch of cayenne
4 cups (1 pound) Wisconsin Havarti Cheese, cut into chunks (or shredded, but I'm too lazy to shred)
1/2 cup breadcrumbs
2 tablespoons grated Parmesan Cheese

Directions:
Preheat the oven to 450°F. Spray the bottom of a 9x13 baking pan with olive oil (I used an olive oil spritzer)
Slice the cauliflower into 1/2-inch thick chunks, and place them in a single layer into your pan. Spritz more olive oil, as well as salt and pepper, on top. Roast the cauliflower for 25 to 30 minutes until they start to brown. Remove cauliflower from the oven and reduce the temperature to 400°F.

While the cauliflower is roasting, cook the macaroni according to package directions, and drain. Put it back into the dry pot, or into a large bowl if you have one large enough (which I do not so I used the pot and it worked just fine!)

In a medium sized pot, melt 4 tablespoons butter over medium- high heat. Add the onion slices and cook for about 5 minutes.

Add the flour one tablespoon at a time, while stirring it into the onion for about 3 minutes. Then add the cayenne and milk, and stir with a whisk frequently. Bring the sauce to a boil, and simmer for about 2-3 minutes until it has thickened.

 
Pour this mixture over the drained macaroni, and add the chunks of Havarti cheese, and stir until all the cheese is melted and the sauce is coating all of the pasta.

 
Then pour the entire contents of the macaroni and cheese sauce over the roasted cauliflower.
Melt 2 tbsp of butter and mix with the bread crumbs. Sprinkle this mixture and parmesan cheese over the top of the macaroni, and bake in the oven for 20-30 minutes.

 
Remove from oven and let sit for about 10 minutes. Enjoy!