Cauliflower And Shells With White Cheddar Dill Sauce - cooking recipe

Ingredients

1/4 sweet white onion, diced
1 tablespoon olive oil (or vegetable oil)
1/4 cup butter (cut into smaller pieces)
3 tablespoons flour
1/4 tablespoon salt
1/8 tablespoon pepper
2 tablespoons fresh dill, chopped
2 cups 1% low-fat milk (can use other types of milk, this is just what I used)
2 tablespoons half-and-half
16 ounces sharp white cheddar cheese, shredded (or grated)
6 slices white American cheese, chopped into small pieces
2 tablespoons parmesan cheese, grated
1 head cauliflower, broken into florets
12 ounces pasta (medium sized pasta shells recommended - 3/4 of the box)

Preparation

Steam cauliflower florets until cooked thoroughly but still slightly firm (about 6 minutes). Set aside.
Boil pasta until al dente; drain. Mix with cauliflower in a large serving bowl.
In a medium sauce pan, cook diced onion in olive oil over medium high heat until translucent (about 2-3 minutes).
Add pieces of butter and stir until melted.
Add flour, salt and pepper to butter and onions; stir and mix thoroughly for about one minute (You can add more butter if the mixture is too \"sticky\").
Add milk and half and half to the sauce pan; bring sauce to a boil.
Reduce heat to low and simmer until sauce begins to thicken (4-6 minutes).
Remove sauce from heat. Add white cheddar and American cheeses and stir to melt. Once melted, add parmesan cheese and fresh dill and stir to combine.
Pour cheese sauce over pasta and cauliflower and toss to coat.
Enjoy :).