Mac 'n' cheese "Three cheese"

Ingredients:

• 4 cups medium pasta shells (250 g)
• 1 large egg
• 1 can (340 g) of whole condensed milk without sugar
• A pinch of cayenne pepper
• A pinch of freshly grated nutmeg
• 1 and 1/3 cups grated Muenster (110 g) + 4 thin slices (30 g)
• 0.5 cups grated sharp cheddar (60 g)
• 1/4 tbsp. grated parmesan (30 gr.)
• Half a head of cauliflower, cut into small florets (4 cups)

Preparation:

1. In a bowl, whisk together the egg, evaporated milk, cayenne pepper, nutmeg, salt, and black pepper to taste. In a separate bowl, combine the grated cheeses.
2. Bring a large pot of salted water to a boil. Add the cauliflower and cook for about 7 minutes. Transfer to a bowl with a slotted spoon. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup of the cooking water. Preheat the oven to broil.
3. Combine the egg mixture and grated cheeses in an empty saucepan and simmer over medium-low heat, stirring constantly, until all the cheese has melted and the sauce begins to thicken. Remove from heat and add the cauliflower. Blend with an immersion blender until smooth and light (you can also use a regular blender). Stir in a little of the pasta water to create a creamy texture.
4. Stir the pasta into the sauce, season with salt and pepper to taste. Transfer to a shallow baking dish and top with Muenster slices. Toast in the oven until golden brown, about 5 minutes.