Ingredients
- 2 Cups Cut Whole Grain Pasta
- 3 Cups Cauliflower Florets
- 1 Shallot Finely chopped
- 2 Tblsp. Butter
- 2 Tblsp. Flour
- 1-1/2 Cups Milk 2% or better
- 5 Ounces Grated Cheese Anything with lots of flavor
- 1 Tsp. Smoked Paprika
- 1/4 Tsp. Cayenne Or to taste
- 3 Ounces Chopped Prosciutto Optional
- 1 Cup French Fried Onions The kind in the can
Servings:
Instructions
- Cook the pasta in salted boiling water until just al dente. Add the cauliflower and cook 2 minutes more. Drain and set aside.
- Melt the butter in a medium saucepan. Add the shallots and cook until they begin to soften. Add the flour and stir to form a roux. Cook for 2 minutes.
- Gradually add the milk, stirring constantly. continue to cook stirring constantly until the sauce comes to a gentle bubble and thickens.
- Remove from the heat and add in the cheese, stirring until it is melted. Add the paprika and cayenne and taste for seasoning. Add what it needs.
- Combine the cheese sauce with the pasta, cauliflower, and prosciutto (if using). Pour into a 2 quart casserole that has been lightly coated with cooking spray.
- Cover with foil and bake at 350 degrees for 25 minutes, until the sauce is bubbling.
- Sprinkle with the fried onions and bake uncovered another 5 – 7 minutes until the onions are golden brown. Allow to rest 10 minutes before serving.
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