by Rachel Ray
1 head cauliflower, cut into florets
1 pound whole wheat pasta
2 tablespoons butter
1/4 cup flour
1 1/2 cups milk
1 cup chicken stock
2 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
Bring a large pot of water to a boil. Salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. Transfer the florets with a slotted spoon to a large bowl. In the same boiling water, cook the pasta until al dente, then drain in a colander. Add the pasta to the cauliflower.
While the pasta is working, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and chicken broth and cook until thickened, about 5 minutes. Stir in the cheese. Whisk in the mustard and season with pepper.
Stir the cheese sauce into the pasta and cauliflower.
Place in a 9x12 oiled baking dish. Turn your oven to broil Sprinkle Parmesan cheese and bread crumbs on top of the mac and cheese mixture. Place in oven and allow the top to brown before serving.