1 1/2cupsshredded reduced fat sharp cheddar cheese6 oz
1/2cupwhole wheat bread crumbs
1/4cupgrated Parmesan cheese
1/2tspminced fresh thyme
Preheat oven to 425 degrees. Line a baking pan with foil or parchment paper. Place cauliflower in prepared pan. Drizzle with 2 tsp olive oil and sprinkle with 1/4 tsp salt and toss to coat. Roast 20 minutes or until tender and browned, turning once halfway through. Reduce oven temperature to 350 degrees.
Meanwhile, in a large pot, cook macaroni according to directions. Drain and rinse with cold water. Set aside.
Add 1 Tbsp olive oil to non-stick skillet to sauté onion over medium heat for 3 minutes or until tender. Add garlic and stir 30 seconds.
Reuse macaroni pot for the cheese sauce. Add 2 Tbsp butter to the pot and melt. Sprinkle in 2 Tbsp flour and whisk constantly until a paste is formed. Now you're ready to add the milk, a little at a time while whisking the entire time. Continue to add a little more milk at a time while the sauce begins to thicken and become smooth. Gradually stir in onion mixture and Worcestershire sauce. Cook and stir until slightly bubbly. Reduce heat to low and stir in cream cheese until melted. Remove from heat and add the cheddar cheese. Stir until just melted.
Add cauliflower and cooked macaroni to cheese sauce; stir until just combined. Transfer to a 3-quart baking dish.
In a small bowl combine bread crumbs, grated Parmesan and thyme. Drizzle with 1 tsp olive oil and mix together. Sprinkle evenly over macaroni. Bake 25 -30 minutes and crumbs are golden brown.
Garnish with fresh thyme. Enjoy!
Use regular or whole wheat pasta in the recipe.This recipe keeps in the refrigerator for 3 days. Reheat and serve.Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!