1 large egg, lightly beaten
1 (12-ounce) can evaporated low-fat milk
1/4 to 1/2 teaspoon mustard powder
Pinch cayenne pepper
Freshly grated nutmeg
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper
4 cups cauliflower florets (from 1/2 head cauliflower, about 12 ounces)
4 cups medium pasta shells
6 ounces coarsely grated 75 percent reduced-fat extra sharp cheddar (recommended: Cabot)
2 tablespoons grated Parmesan
2 ounces Neufchatel cheese
Toasted whole-wheat breadcrumbs for serving, optional
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