Ingredients

8 ounces uncooked elbow macaroni

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons flour

3/4 cup low-sodium chicken or vegetable broth

1 1/4 cups reduced fat milk

3/4 teaspoon dry mustard

1/4 teaspoon kosher salt

12 ounces (about 4-5 cups) cauliflower florets cut into 1” chunks (from 1 small head)

1 1/2 cups shredded cheese (cheddar, Gruyere, Monterey Jack, etc.)

Optional toppings: Fresh parsley, freshly ground pepper

How to

Cook the pasta according to package directions. Drain and set aside.

Melt butter in a large saucepan over medium-low heat. Add flour and stir constantly just until roux puffs slightly, about 1-2 minutes. Stir in the broth, milk, dry mustard and salt until smooth.

Increase heat to medium-high. Add cauliflower and bring milk-broth to a rapid simmer, stirring frequently. Immediately reduce the heat back to medium-low, cover and simmer until cauliflower is very tender, about 10-12 minutes, stirring occasionally.

Carefully transfer cauliflower and milk-broth to a blender. Firmly hold the lid to prevent hot liquid from escaping and puree until completely smooth, about 20-30 seconds. Return puree to pan over medium-low heat. Add the shredded cheese and cooked macaroni, stirring well until cheese has melted. Serve immediately with fresh parsley and additional salt and pepper to taste, if desired.

330 calories; 15g fat; 9g saturated fat; 40mg cholesterol; 16g protein; 35g carbohydrates; 3g fiber; 310mg sodium; 290mg calcium. Nutrition figures based on using reduced fat milk.