Cauliflower and Chives Mac n’ Cheese

3 cup PASTA Elbow Macaroni
2 cup Cauliflower, raw
2 tbsp Butter, salted
2 Tbsp White Whole Wheat Flour
8 oz Almond Milk
2 tbsp Cream Cheese
2 tsp Dijon Mustard
.5 tsp Garlic powder
1.5 cup shredded Sharp Cheddar cheese
0.25 tsp Sea Salt, Fine Salt
.25 tsp Pepper, black
2 tbsp chopped Fresh Chives

DIRECTIONS:

Preheat oven to 375 degrees F.
In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.
Melt butter in a 9-inch oven-proof skillet over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream cheese, Dijon and garlic powder until slightly thickened, about 2 minutes.
Stir in 1 cup cheese until melted, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
Stir in pasta and cauliflower; gently toss to combine. Sprinkle with remaining 1/2 cup cheese.
Place into oven and bake until bubbly, about 12-15 minutes.
Serve immediately, garnished with chives, if desired.

Serving Size: Makes 6 servings