Roughly chop Cauliflower Florets (2 cup).
Roughly chop Broccoli Florets (1 1/2 cup).
Cook Whole Grain Pasta (12 ounce), 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 cup). Blend until smooth and set aside.
Leave the broccoli and noodles to drain.
In a large, heavy skillet, melt Light Butter (2 tablespoon)
Add the Onion (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 (1/8 cup), Paprika (1/2 teaspoon), Ground Nutmeg (1 pinch), and 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!