Ingredients
7
cups small cauliflowerets (about 1 1/2 lb)
3/4
teaspoon salt
2 1/3
cups uncooked small pasta shells (about 8 oz)
1/4
cup Gold Medal™ all-purpose flour
3
cups 1% low-fat milk
2
cloves garlic, finely chopped
1
cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1/2
cup grated Parmesan cheese
2
teaspoons Dijon mustard
1/4
teaspoon pepper
3/4
cup diced cooked extra-lean ham
2
slices (1 oz each) whole wheat bread, torn into quarters
2
teaspoons butter, melted
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 3-quart saucepan, heat 8 cups (2 quarts) water to boiling. Add cauliflower and 1/2 teaspoon of the salt; cook 4 minutes or until tender. Remove cauliflower with slotted spoon to large bowl. Heat cooking liquid to boiling. Add pasta; cook 6 minutes. Drain; add pasta to cauliflower.
In 2-quart saucepan, stir flour and milk with whisk. Add garlic; cook over medium-high heat about 8 minutes, stirring frequently, until thickened. Remove from heat; stir in cheeses, mustard, pepper and remaining 1/4 teaspoon salt. Pour cheese sauce over cauliflower mixture. Stir in ham. Spoon mixture into baking dish.
Place bread in food processor. Cover; process until coarse crumbs form. In small bowl, mix bread crumbs and butter; sprinkle over casserole. Bake uncovered 20 minutes or until lightly browned.
