Creamy Summer Herb Mac & Cheese

3 cups uncooked whole grain macaroni
3 cups finely chopped cauliflower florets
1 1/2 tbsp. butter & olive oil blend
1 1/2 tbsp. all purpose flour
2 tbsp. minced onion
1/2 tsp salt, divided
1 1/4 cups skim milk
1/4 cup fat-free half and half
1/4 tsp dried thyme
3 light Laughing Cow garlic-and-cheese cheese wedges
2 tbsp. grated parmesan, divided

1. Cook macaroni according to pkg directions, omitting salt. Add cauliflower during last 5 minutes of cooking time. Drain.

2. Melt butter in medium skillet over medium heat. Stir in flour; cook and stir 2 minutes or until smooth. Add onion and 1/4 tsp salt; cook and stir 1 minute or until onion is softened. Gradually whisk in milk and half-and-half until well blended. Whisk constantly ovr medium heat 2-3 minutes or until sauce boils and is thickened; scraping up brown bits occasionally. Whisk in thyme and remaining salt.

3. Remove skill from heat. Whisk in cheese wedges until cheese is melted and sauce is smooth. Stir in macaroni and cauliflower until combined. Gently stir in 1 tbsp. parmesan cheese.

4. Divide pasta into serving bowl and top with remaining parmesan.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user SUSANMV1.