Ingredients

1 small head cauliflower, cut into 1-inch florets
1 medium sweet potato
1 ¾ cups low-fat milk
1 ½ cups uncooked elbow macaroni
1 ½ cups shredded cheddar cheese
1 ½ tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon cooking oil
½ teaspoon pepper
Oil-based cooking spray
To taste: garlic powder or no-salt seasoning
Optional toppings: parsley, cracked or course black pepper

Directions

Place rack in center of oven and preheat to 425 degrees F. Wash hands with soap and warm water, scrubbing for at least 20 seconds. Gently clean all produce under cool running water. Spray baking sheet with oil, with a fork prick the sweet potato and place on one side of baking sheet, bake 20 minutes. Cook macaroni according to package directions, drain and set aside in colander. In mixing bowl, drizzle cauliflower with oil and season well with no-salt seasoning; stir to coat florets evenly. After 20 minutes of baking, add cauliflower in a single layer on the baking sheet next to the sweet potato, bake 15 to 20 minutes more until potato is very soft. Test with a knife, remove from oven. In a saucepan, melt butter over low heat. Add flour and stir constantly 1 to 2 minutes, until smooth. Stir in dry mustard, black pepper, salt. Whisk in milk, stirring constantly over medium heat until smooth. When sauce begins to thicken slightly, add cheese stirring until fully melted. Remove skin from baked sweet potato and mash until smooth, then stir into the cheese sauce. Place macaroni and cauliflower into serving bowl, add sauce, mix well. Optional: Top with parsley or cracked or coarse black pepper, cool 10 minutes before serving, sauce will thicken.

Nutrition Facts

330 calories
15g total fat
8g saturated fat
0g trans fat
40mg cholesterol
640mg sodium
37g carbohydrate
4g fiber
7g total sugars
0g added sugars
15g protein
6% DV vitamin D
25% DV calcium
4% DV iron
10% DV potassium