1 box elbow macaroni (I use quinoa pasta)
1 head cauliflower, chopped into bite-size pieces
1T olive oil
2 T flour
1 1/2 cup milk (I use 1%)
2 cups sharp white cheddar
1 6 oz can tomato paste
1/2 cups bread crumbs
Salt and pepper to taste
Preheat oven to 400 degrees. Boil 6 quarts of water with salt. While water boils, chop cauliflower into bite-sized pieces. Boil pasta about half-way to aldente, then add cauliflower. Drain and put pasta and cauliflower into deep dish casserole dish.
Add oil to saute pan. Once oil is heated, add flour and mix together. Add milk once a paste is formed with the flour and oil. Add milk to pan. Cook until the milk begins to thicken, about 5 minutes. Next, add tomato paste. mix together until sauce thickens and is heated through
Add shredded cheese, reserving about 1/2 cup for the top of your dish before it goes into the oven. Incorporate cheese until its melted and incorporated into sauce
Add small amount of salt and pepper, as needed.