Mac and cheese with cauliflower and chips in the oven

Ingredients:

• 450 g of pasta horns
• 1 small head of cauliflower, core removed
• 4 tablespoons unsalted butter
• Half a medium onion, finely chopped
• 5 tbsp. premium flour
• 4 cups whole milk
• 2 cups grated mild cheddar (about 220 g)
• 2 cups grated Colby-Jack cheese (about 220 g)
• 3 tbsp. French onion dip
• 1/4 tsp cayenne pepper
• 2 cups crushed sour cream cheddar potato chips

Preparation:

1. Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with cooking spray. Cook the pasta in boiling salted water according to package directions. Drain and set aside. Meanwhile, grate the cauliflower or cut it into pieces and process in a food processor until it's the size of rice.
2. In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the shredded cauliflower and 1/2 teaspoon of salt and cook, stirring occasionally, until the cauliflower is crisp-tender, another 5 minutes. Add the flour and cook for 1 minute, stirring constantly. Gradually add the milk, stirring constantly, then increase the heat and bring to a simmer. Reduce the heat to medium-low and simmer the sauce, stirring occasionally, until slightly thickened, about 3 minutes.
3. Remove the pan from the heat and add the grated cheddar, Colby Jack, French onion sauce, cayenne pepper, and 1 teaspoon of salt. Stir until the cheese is melted. Add the cooked macaroni and toss again to coat completely. Transfer the mac and cheese to the prepared baking dish.
4. Sprinkle the mac and cheese with crushed potato chips. Bake until golden brown, 8-10 minutes. Watch the casserole carefully, as the chips can burn quickly.