A quick and easy way to slip some extra veggies into a creamy mac'n'cheese. Our kids ate it up and didn't even notice the cauliflower.
8-10 oz elbow macaroni or small shells
1/2 head cauliflower
3 Tbsp butter
1/4 cup onion, finely diced (optional)
4 Tbsp flour
2 1/2 cups milk
1/2 tsp garlic powder
dash ground mustard
1 1/2 cups cheddar cheese, shredded
1 1/2 cup romano cheese, shredded
1/4 cup cheddar cheese, shredded (reserved)
In large pan, boil macaroni according to package directions until al-dente.
Steam cauliflower until just soft.
In medium saucepan, melt butter. Add onion (if using) and sautee until clear. Stir in flour then slowly whisk in milk. Cook over medium high heat until bubbly and slightly thickened. Stir in garlic powder, pepper, nutmeg, mustard and cayenne.
Stir in cheeses and mix until just melted.
In 2 qt casserole dish, mix macaroni and cauliflower. Pour cheese sauce over macaroni mixture. Top with reserved cheese.
Bake at 375 for 25 minutes or until slightly browned and bubbly.