Makes 6 servings.
Ingredients
8 ounces small shell pasta
1 head cauliflower, broken into florets (about 6 cups)
1/4 cup flour
1/4 teaspoon dried thyme
Pinch nutmeg
2 1/2 cups skim milk, divided
1 teaspoon Dijon mustard
2 cups shredded light Cheddar
8 ounces Canadian bacon, diced
1/4 cup grated parmesan cheese
Directions
Preheat oven to 400 degrees. Coat a 2-quart baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil; add pasta and cook 4 minutes. Add cauliflower and cook another 3-4 minutes, until pasta is al dente and cauliflower is crisp-tender. Drain.
Meanwhile, combine flour, thyme, nutmeg and 1/4 cup milk in a small saucepan, stirring until smooth. Place the pan over medium heat and slowly whisk in the remaining milk and mustard. Cook, stirring, 7-8 minutes, or until mixture is thick and smooth. Remove from heat and stir in the Cheddar cheese and bacon.
Combine the pasta-cauliflower and sauce and transfer to the prepared baking dish. Sprinkle with the parmesan and bake 10 minutes, or until lightly browned.
Nutritional analysis per serving: 385 calories, 31 grams protein, 45 grams carbohydrates, 4 grams fiber, 10 grams fat, 6 grams saturated fat, 44 milligrams cholesterol, 902 milligrams sodium
