Ingredients
8
cups water
2
cups chopped cauliflower florets
1
cup uncooked elbow macaroni (8 oz)
1 1/2
cups fat-free (skim) milk
3
tablespoons Gold Medal™ all-purpose flour
1
teaspoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1/8
teaspoon ground red pepper (cayenne)
2
cups shredded sharp Cheddar cheese (8 oz)
1/2
cup Progresso™ Panko Italian style crispy bread crumbs
1
tablespoon butter, melted
Preparation
In 4-quart saucepan, heat water to boiling over medium heat. Add cauliflower and macaroni; cook 5 to 7 minutes, stirring frequently, until macaroni is tender. Drain; return to saucepan, and cover to keep warm.
Meanwhile, heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
Add cheese sauce to cooked pasta mixture; mix well. Spoon into baking dish. In small bowl, mix bread crumbs and melted butter. Sprinkle over pasta mixture in baking dish. Bake 20 to 25 minutes or until edges are bubbly.
