Directions

1. 1. If you are using frozen broccoli, let it thaw. Chop into bite size pieces and reserve until needed.
2. 2. Brown ground chuck in a large skillet over medium high heat. When all of the pink is cooked out of the meat, remove from heat and drain thoroughly in a colander.
3. 3. Return the skillet to the heat; add the butter and stir constantly to keep it from burning. When the butter has melted add the flour and continue stirring. When the combination has reduced to a butternut colored paste (about three minutes), add the milk and water, stir to combine.
4. 4. Add the dry mustard, garlic powder, salt and black pepper, mix well.
5. 5. Add the cheddar cheese, a little at a time, stirring so it will melt evenly into the milk.
6. 6. Add the reserved cauliflower and the ground chuck. Stir to mix.
7. 7. Cover the skillet, reduce the heat to low, and let simmer, stirring occasionally, for 15 minutes. If the mixture gets too dry, add a little water as needed.
8. 8. Remove the skillet from the heat, stir the casserole and sprinkle the grated mozzarella cheese over the top. Return the cover and let sit for five minutes.