Thursday, April 2, 2009

Cheesy Cauliflower and Shells Casserole

8 oz small shell pasta

2 ½ c skim milk, divided

1 head cauliflower, broken into florets

1 tsp Dijon mustard

2 c shredded light cheddar

¼ c flour 8 oz Canadian bacon, diced

¼ tsp dried thyme

¼ c grated parmesan cheese

Pinch nutmeg

Preheat oven to 400. Coat a 2 qt 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 ¼ c milk in a small saucepan, stirring until smooth. Place the pan over med 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

Shared by Jennifer Markey, Prairie Village, KS

Recipe Source: Family

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