cauliflower pea and edamame macaroni and cheese

INGREDIENTS

8 oz

whole-wheat macaroni

2 cups

chopped raw cauliflower florets, about ½ head

1 cup

frozen peas, thawed

1 cup

frozen shelled edamame, thawed

2 3/4 cups

low-fat milk, divided

1/4 cup

all-purpose flour

2 tsp

Dijon mustard

1 tsp

salt, plus a pinch

1/4 tsp

granulated garlic powder

1/4 tsp

ground white pepper

8 oz

shredded Sharp Cheddar such as Cabot Vermont Sharp

1/4 cup

chopped fresh chives

2 tbsp

breadcrumbs, preferably whole-wheat

1 tsp

organic canola oil or avocado oil

1/2 tsp

paprika