2 1/2 C Uncooked Spiral Pasta (we use Hodgson Mill's Whole Wheat Spirals w/Milled Flax Seed)
4 Tbsp flour
1/2 tsp salt
2 C shredded cheddar cheese
4 Tbsp butter
3 c milk, warmed
1/4 tsp ground pepper
3/4 head cauliflower, cut into small bites and steamed slightly
Cook pasta and drain. Set aside.
Cut cauliflower into small bite-sized pieces and steam in a very small amount of water. Set aside.
Melt butter in a saucepan. Add flour, salt and pepper to create roux.
Gradually add warmed milk and stir until thickened.
Add cheese and stir to melt.
Combine sauce with pasta and cauliflower and put in a casserole dish.
Bake 350 for 30 minutes.
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