12 oz brown rice macaroni
1 small head cauliflower, chopped fine
1 1/2 cups cheddar cheese, packed
3 tablespoons flour
3 tablespoons butter
2 cups milk
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon yellow mustard
salt to taste
1/2 cup panko breadcrumbs
- Preheat oven to 350°F. Coat a 3-quart baking dish with cooking spray.
- Cook macaroni according to package directions and add cauliflower during the last 3 minutes of cooking. Cook until pasta is al dente and drain.
- Melt butter in a saucepan over medium heat. Add flour, onion powder, and garlic powder, and cook 1 minute, whisking constantly. Slowly whisk in milk and mustard. Increase heat to medium-high, and bring sauce to a boil, whisking constantly. Reduce heat to medium-low, and simmer 2 minutes, stirring frequently. Remove from heat, and stir in cheddar cheese. Stir in macaroni and cauliflower. Season with salt and pepper.
- Transfer to prepared baking dish, and top with breadcrumbs. Lightly spray breadcrumbs with cooking spray. Bake 30 minutes, or until top begins to brown.