Ingredients:
8 oz whole wheat or high-fiber elbow macaroni
2 cups cauliflower florets
1 cup low-fat milk (unsweetened almond milk or skim milk)
2 cups reduced-fat shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/2 teaspoon mustard powder
1/4 teaspoon garlic powder
Salt and black pepper, to taste
Chopped fresh parsley (optional, for garnish)
Instructions:
Cook the elbow macaroni according to the package instructions. During the last 5 minutes of cooking, add the cauliflower florets to the boiling water with the pasta. Drain and set aside.
In a large pot, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes, or until it forms a paste.
Gradually whisk in the milk, mustard powder, and garlic powder. Continue whisking until the mixture thickens.
Reduce the heat to low, and gradually add the shredded cheddar and Parmesan cheeses. Stir until the cheeses are melted and the sauce is smooth.
Season the cheese sauce with salt and black pepper to taste.
Add the cooked macaroni and cauliflower to the cheese sauce. Stir until everything is well coated.
Serve the mac and cheese hot, garnished with chopped fresh parsley if desired.