|Photo courtesy of Su-lin via Flickr|
8 ounces uncooked elbow macaroni
2 cups chopped cauliflower, cooked
1/4 cup butter
2-1/2 tablespoons all-purpose flour
2 cups shredded sharp Cheddar cheese
3 cups milk
1/2 cup grated Parmesan cheese
Cook macaroni, drain and pour into baking dish.
Chop cauliflower (and broccoli, if you wish) into very small pieces. Parboil until tender. Drain and add to macaroni.
In a saucepan, melt butter and whisk in flour to form a roux. Slowly whisk in milk until blended. Whisk in Cheddar cheese until smooth. Cook until mixture thickens. Pour over macaroni/vegetable mixture.
Top with Parmesan cheese.
Bake at 375F for about 30 minutes or until top is slightly browned and bubbly.