Ingredients

• 6 oz (1 1/2 cups) whole grain elbow macaroni
• 2 cups 1 inch wide cauliflower florets
• 3 tablespoons freshly grated parm cheese
• 2 tsp olive oil
• 3 cups cold 1% milk
• 3 tbls flour
• 1 1/4 cups shredded xtra sharp cheddar cheese(5 oz)
• 1/4 cup shredded Gruyere cheese(1 oz)
• 2 tsp mustard powder
• 3/4 tsp paprika
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• cooking spray

Directions

1. Heat oven to 375

2. Cook pasta 3 mins longer than pkg directions

3. Stream cauliflower (or broccoli) Then finely chop it

4. Make topping-in a small bowl combine the bread crumbs, parmesan cheese and olive oil

5. Make cheese base:In a large saucepan, whisk together milk and flour until flour is dissolved. Whisking constantly, bring to gentle boil over medium heat, then reduce heat to medium-low and simmer until mixture thickens slightly, 2-3 mins. Stir in the cheddar cheese, Gruyere, mustard,paprika,1/4 tspn each salt, pepper and cayenne. Whisk until the cheeses are melted and mixture is smooth. 1-2 mins

6. Fill pan:Add macaroni and cauliflower and stir until well coated. Spray an oven-proof 10 inch high-sided skillet with cooling spray and pour mixture into skillet. Sprinkle with the bread-crumb mixture,place on a baking sheet and bake until top is browned and cheese is bubbly, 35-40 mins

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