Cauliflower Mac-N-Cheese

From Rachael Ray

1 head cauliflower, cut into florets

1 lb whole wheat pasta

2 tbsp butter

1/4 c flour

1 1/2 c milk

1 c chicken broth

2 c shredded sharp cheddar cheese

1 tbsp Dijon mustard

1. Bring a large pot of water to a boil, salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. Transfer the florets to a large bowl. In the same boiling water, cook the pasta until al dente, then drain in a colander. Add the pasta to the cauliflower.

2. While the pasta is cooking, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and chicken broth and cook until thickened, about 5 minutes. Stir in the cheese. Whisk in the mustard and season with pepper. Stir the cheese sauce into the pasta and cauliflower.

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