Healthy Mac & Cheese

• 8 oz elbow macaroni
• 6 oz cauliflower florets
• 1 tbsp butter
• 1 clove garlic, minced
• 1 tsp dry mustard
• 1 tbsp flour
• 1 cup fat-free milk
• 1/2 cup shredded low-fat sharp Cheddar cheese
• 1/2 cup shredded low-fat Swiss cheese

1. Preheat oven to 400u0b0F. Cook pasta in boiling salted water until al dente. Drain, reserving 1 cup pasta water.
2. Meanwhile, blanch cauliflower in boiling salted water for 5 mins, or until soft. Drain then transfer to a food processor and puree, using pasta water to thin.
3. Melt butter over medium heat. Add garlic, mustard and flour and whisk until combined. Cook for 2 mins. Whisk in milk and season. Bring to a boil and cook for 2 mins. Add cauliflower puree and bring back to a boil. Remove from heat.
4. Stir in cheese until just melted then toss with pasta. Transfer to a greased baking dish and bake for 20 mins, or until top is browned.

elbow macaroni, cauliflower, butter, clove garlic, mustard, flour, milk, cheddar cheese, swiss cheese

Taken from recipes-plus.com/api/v2.0/recipes/31607 (may not work)