Cauliflower Macaroni And Cheese - cooking recipe

Ingredients

1 small head cauliflower, cut into 1 inch florets
1/2 cup whole wheat macaroni noodles
2 whole cloves
1/2 small onion
2 cups skim milk
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup grated gruyere cheese, divided
2 teaspoons chives
1 teaspoon red pepper sauce
1 teaspoon grated nutmeg
salt & freshly ground black pepper
Worcestershire sauce

Preparation

Preheat oven 425 degrees F. Fill a large pot with water and bring to a boil. Cook cauliflower for 2 minutes. Remove and plunge in ice water, drain. Keep water boiling and cook macaroni until al dente; drain and set aside.
While pasta cooks, press cloves into onion and let sit for 10 minutes. In a medium size pot, over medium heat, bring milk and bay leaf to a simmer with clove studded onion. In a medium heavy saucepan, melt butter over low heat. Mix in flour and cook for 2 minutes. Remove bay leaf and onion, then whisk milk into flour mixture, cook for 10 minutes more, or until mixture comes to a simmer.
Add half of the Gruyere cheese, pass mixture through a fine sieve. Add chives, red pepper sauce, and nutmeg. Add salt, pepper, and Worcestershire sauce to taste.
Spread noodles and cauliflower evenly in a 12 by 10 inch ovenproof dish, pour sauce over both and sprinkle with remaining cheese. Bake for 20 minutes.