Cauliflower Casserole With Shell Pasta

• 1/2 large head cauliflower, trimmed, cut into florets and steamed
• 2 Tbsp. butter or margarine
• 2 Tbsp. flour
• 2 c. milk (regular or low-fat)
• 1/4 tsp. salt (optional)
• 1/4 tsp. white pepper
• 1/4 c. grated Parmesan cheese
• 1/2 lb. shredded Mozzarella cheese
• 1/2 lb. shell pasta, cooked
• seasoned bread crumbs
• paprika

1. Put cauliflower in a 2-quart gratin dish.
2. Preheat oven to 350u0b0.
3. In a medium saucepan, melt butter and add flour.
4. Cook roux mixture over low heat for 3 minutes, stirring often, but don't brown it.
5. Heat milk to scalding separately.
6. This can be done in the microwave 4 to 5 minutes on High.
7. Pour the hot milk all at once into the roux, stirring constantly over medium heat until sauce is bubbling.
8. Add the seasonings and Parmesan cheese; whisk until smooth.
9. Remove from heat and stir in Mozzarella.
10. Combine shells with cauliflower.
11. Pour sauce over mixture.
12. Gently work the stringy cheese into the cauliflower and shells.
13. Top casserole with seasoned bread crumbs and paprika.
14. Bake for 30 to 40 minutes, until browned.

head cauliflower, butter, flour, milk, salt, white pepper, parmesan cheese, mozzarella cheese, shell pasta, bread crumbs, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766418 (may not work)