Ingredients2 cups (500 mL) whole grain macaroni
1 head cauliflower, broken into florets
2 tbsp (30 mL) butter
4 tbsp (60 mL) flour
2 cups (500 mL) milk
2 cups (500 mL) grated cheddar cheese
2 cups (500 mL) high-fibre macaroni
½ cup (125 mL) whole wheat bread crumbs
Cook macaroni according to package directions. Set aside. Steam cauliflower until soft, 15-20 minutes. Set aside.
Melt butter in a sauté pan, then add flour, stirring to incorporate. Allow flour to cook until it just begins to bubble and release some butter back into the pan. Add milk and stir until thickened, about 3-4 minutes.
Remove from heat; add cauliflower and purée using a blender or hand mixer. Return to heat and add cheddar cheese, stirring until melted.
Add cooked and drained macaroni to sauce. Place in a 9x9-inch (23x23-cm) baking dish. Top with bread crumbs and bake at 350ºF (180ºC) for 30 minutes.