Cauliflower Florets (2 cups)
Broccoli Florets (1 1/2 cups)
Whole Grain Pasta (12 oz)
, cauliflower, and broccoli florets together in a large stockpot of salted water, according to package directions for the pasta.
Remove the cauliflower with a slotted spoon and place into a blender along with
Non-Fat Milk (2 cups)
. Blend until smooth and set aside.
Leave the broccoli and noodles to drain.
In a large, heavy skillet, melt
Light Butter (2 Tbsp)
Onions (1/4 cup)
and cook over low heat about 2 minutes before adding in the
All-Purpose Flour (1/4 cup)
Cook for another minute, or until the flour is golden and nutty.
Add the milk and cauliflower mixture and the
Reduced Sodium Chicken Broth (1 cup)
. Stir constantly while raising heat to medium-high until it comes just to a boil. Cook for about 5 minutes or until the sauce thickens.
Once the sauce is thickened, remove from heat and add
Parmesan Cheese (2 Tbsp)
Paprika (1/2 tsp)
Ground Nutmeg (1 pinch)
Cayenne Pepper (1 pinch)
. Season with
Salt and Pepper (to taste)
Add in the cooked macaroni and broccoli and stir to combine.
Mix well and serve right away to enjoy!