Kids - Too-Tasty-to-Be-Good-for-You Cauliflower Mac 'n' Cheese Rachael Ray   From Every Day with Rachael Ray February 2008 FOUR SERVINGS Salt 1 head cauliflower, cut into florets 1 pound whole wheat pasta 2 tablespoons butter 1/4 cup flour 1 1/2 cups milk 1 cup chicken broth 2 cups shredded sharp cheddar cheese 1 tablespoon Dijon mustard Pepper 1. Ask a GH (Grown-Up Helper) to bring a large pot of water to a boil, salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. Ask your GH to transfer the florets with a slotted spoon to a large bowl. In the same boiling water, cook the pasta until al dente, then drain in a colander. Add the pasta to the cauliflower. 2. While the pasta is working, ask your GH to melt the butter in a saucepan over medium heat. Have your GH help you whisk in the flour and cook for 1 minute, then whisk in the milk and chicken broth and cook until thickened, about 5 minutes. Stir in the cheese. Whisk in the mustard and season with pepper. Stir the cheese sauce into the pasta and cauliflower. Yum-o.

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