Healthy version (contains cauliflower). Perfect comfort food!
2 c. 1-inch wide cauliflower florets
6 oz. (1-1/2 c.) uncooked whole-grain elbow macaroni (3 c. cooked)
2 slices whole wheat bread (2/3 c. crumbs)
3 Tbls. freshly grated Parmesan cheese
2 t. olive oil
3 c. low-fat milk
3 Tbls. white unbleached all-purpose flour
1-1/4 c. (5 oz.) shredded extra sharp cheddar cheese
¼ c. (1 oz.) shredded Gruyere cheese
2 t. mustard powder
¾ t. paprika
½ t. salt
½ t. course ground black pepper
¼ t. cayenne pepper
Breadcrumbs: Grind 2 pieces of whole wheat bread in a mini food processor. Transfer to a small shallow baking pan. Bake at 350 degrees for about 20 minutes, or until browned and dried out. Remove from oven to cool. When cool, add 3 tablespoons grated Parmesan cheese and 2 t. olive oil and set aside.
Place cauliflower into a steamer basket fitted over pot with a little water; cover and steam until just tender, about 5-8 minutes. Finely chop and aside.
Cook macaroni according to package directions, but cook 3 minutes less than directions on box. Drain and set aside.
Sauce: In a large saucepan, whisk together the milk and flour until flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium-low and simmer until mixture thickens slightly (2 to 3 minutes). Stir in cheddar and Gruyere cheeses, mustard powder, paprika, salt, pepper and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth (about 2 minutes).
Add chopped cauliflower and cooked macaroni and stir until well coated.
Spray an ovenproof 10-inch, high sided skillet with cooking spray. Pour the mixture into prepared skillet. Sprinkle with the breadcrumb mixture. Place skillet on a baking sheet and bake at 350 degrees until top is browned and the cheese is bubbly, about 35-40 minutes.