Smoky Cauliflower Bacon Mac and Cheese

(Courtesy of 30days30waysmacandcheese.com)

Ingredients:
1 c. chopped onion
1/4 c. butter
1/4 c. flour
1 c. milk
1 can (1-2 c. beef, chicken or vegetable stock
2 c. (about 8 oz.) shredded Wisconsin smoked gouda
1/4 tsp. paprika
Salt and pepper to taste
1 lb. elbow macaroni
1 bag (16 oz.) frozen cauliflower 
6 bacon slices

Directions:
In a large frying pan, saute onions in butter until transparent.  Add flour and stir constantly.  Slowly add milk and stock.  Mix until thick.  Add cheese and season with paprika, salt and pepper.  Simmer over low heat.

Meanwhile, bring a large pot of water to a boil.  Add elbow macaroni and frozen cauliflower.  Cook for 10 minutes.  Drain and set aside.

Cook 6 slices of bacon in a frying pan over medium heat.  Once crisp, remove bacon to a plate lined with paper towels to drain.  Once cooled, chop the bacon into small pieces.  

Pour the cheese sauce over the cooked pasta and cauliflower, toss in bacon pieces, and stir to coat.  Serve warm.