2 1/2 cups small pasta, such as elbow macaroni
4 tablespoons butter
2 red bell peppers, diced
1 onion, diced
1 cauliflower, cut into florets
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cheese, shredded (I used a combination of cheddar, swiss, and mozzarella. Use what you like and have.)
1/2 cup bread crumbs
1. Preheat oven to 350*F.
2. Cook pasta according to package directions and drain. Transfer pasta to large bowl.
3. Melt 1 tablespoon butter in large pan over medium heat. Add peppers, onion and cauliflower and sauté for 5 minutes. Transfer vegetables to bowl with pasta.
4. Melt remaining butter in same pan over medium heat. Stir in flour and mix until smooth and bubbly. Gradually add milk, stirring constantly. Season with salt and pepper and continue cooking, stirring, until mixture thickens. Add 3/4 cup cheese and stir until melted.
5. Add sauce to bowl with pasta and vegetables and stir well to combine. Transfer to 9 by 12-inch baking dish. Top with remaining cheese and bread crumbs. Bake for 30 minutes.
This recipe is from Zoom Yummy. Cauliflower isn’t a vegetable I grew up eating, so it’s nice to experiment with from time to time now. I did change out the green peppers in the original recipe for red peppers which are significantly tastier in my opinion! I think this would have worked well with broccoli instead of cauliflower, so I might have to try that next time.
Shown here with Slow Roasted Salmon.