1

Preheat oven to 400°F. Spray shallow 2½-quart baking dish with nonstick spray. (Or use 8 small gratin dishes and decrease baking time to about 15 minutes.)

2

Melt butter in small skillet over medium heat. Add panko and cook, stirring often, until toasted, about 4 minutes. Transfer to small bowl to cool. Stir in pecorino.

3

Bring large saucepan of salted water to boil over medium-high heat.

4

Cut 3 cups small florets from cauliflower and set aside. Cut remaining cauliflower (including stem) into 2-inch pieces.

5

Add 2-inch cauliflower pieces and carrots to saucepan and cook until very tender, 10–12 minutes. With slotted spoon, transfer cauliflower and carrots to blender.

6

Add macaroni to saucepan and cook half the time package directs, adding reserved cauliflower florets during last 1 minute of cooking time. Drain macaroni mixture and return to saucepan.

7

Meanwhile, add broth, cream cheese, ¼ cup Cheddar, Gruyère, mustard, salt, and pepper sauce to blender with vegetables and puree. Add puree to macaroni mixture and stir to coat.

8

Spoon into prepared baking dish. Sprinkle with remaining ¼ cup Cheddar, then with panko mixture. Bake until top is golden brown, 25–30 minutes.

9

Serving size: 1 cup