I have found that adding salt to the sauce will break the sauce, I think adding flour to that at the beginning would help it too, but I'm eating low carb, so I do without.

1/2 head of cauliflour
1/2 cup grated 3 cheese mix (assiago romano parmesean)
2 cups grated cheddar
1 1/2 cup chicken stock
1/4 teaspoon cayanne pepper
1 1/2 teaspoon yellow mustard
1 1/2 teaspoon creamy horseradish sauce
1/4 teaspoon liquid smoke
1/8 cup heavy cream

1/2 head of cauliflour 1/2 cup grated 3 cheese mix (assiago romano parmesean) 2 cup s grated cheddar 1 1/2 cup chicken stock 1/4 teaspoon cayanne pepper 1 1/2 teaspoon yellow mustard 1 1/2 teaspoon creamy horseradish sauce 1/4 teaspoon liquid smoke 1/8 cup heavy cream

dice cauliflour into macaroni size pieces including stems and flowerettes and pour 80% of the chicken stock over it add enough water to mostly cover it add a big pinch of salt and microwave for about 10 minutes (until it is the texture of aldente pasta)

While the cauliflour cooks, get a pot set to low heat (I set my electric to 3) add everything else but the cheddar and let it all meld together, slowly add the cheddar and let it melt in. don't let the sauce boil and don't add any salt.

remove cauliflour from microwave and strain/drain in the sink for a few minutes to remove excess liquid.

place in oven save crockery and pour cheese sauce over it and mix.

Cover this mixture with some shredded cheddar (and some real pieces of bacon if you like) and broil until you get a golden brown cheesy top.

enjoy!