2) Bring a large saucepot of the cream to a simmer on medium-high heat. Add the elbow pasta to the cream and reduce heat to a simmer. Stir occasionally until almost cooked through, About 10 minutes.
3) When the pasta is just about cooked through, strain, and add the 4 cheeses. Season, to taste, with salt and pepper. Add water to the pasta and cheese, if necessary, to thin it out.
4) Prepare your casserole dish or individual dishes by placing the roasted cauliflower at the bottom. Top the cauliflower lined casserole dish(es) with macaroni and cheese. Top with biscuits. Bake until hot throughout, about 10 minutes.
5) Meanwhile, cook the bacon in a small saute pan on medium heat until rendered and crispy, about 10 minutes. Remove casserole from oven and sprinkle with chives and bacon.