Baked pasta and cauliflower

What is not to like when you bake pasta with 2 or 3 different kind of cheese? This as risky as pumping money into a Will Smith summer sci-fi flick. But I do prefer my French movies with existential endings and Hitchcock's nail biting finishes.

Hence the Bechamel sauce for the cooked and flash cooled pasta and cauliflower is taken to its tantalising finish with ground cloves, chives, chili powder, nutmeg and Worcestershire sauce. Use your poetic license with the cheese. I chose Swiss and aged Parmesan cheese both of which melt well under high heat. I save the Parmesan rind for soups. I bake long at medium heat, 1 hour and 15 min at 400 deg.

Warm, rich, gooey, with a little edge from the eclectic white sauce.

Cut cauliflower in large pieces

Boil for 3 min

Cool down quickly with a wash of water

Whole wheat pasta

Boil and cool as with cauliflower

Cloves

grind the cloves

Melt butter

Add flour and cook until crumbly and then add hot milk
Keep stirring constantly

Add ground cloves

Chives

Add chives to the Bechamel sauce

Add Worcestershire sauce,chili powder and nutmeg next

The cooked cooled pasta and cauliflower is drowned in the spicy
white sauce

Extra extra extra Swiss cheese and Parmesan cheese goes in next

Bake at 400 for 45 min to 1 hour

Goooieee warm soulful deliciousness