GH Cauliflower Mac 'N' Cheese #5FIX

5-Ingredient Fix Contest Entry. This is from Good Housekeeping Sept 2012. Six months later I tried the recipe, and I don't want to lose it! It's soooo good, and less guilt about eating "cheese" sauce! We used chicken broth and penne, and it was delicious!

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1 (1 1/2lb)  cauliflower heads
• 4  medium carrots
• 1  cup  sodium-free vegetable broth
• 2  tablespoons reduced-fat cream cheese
• 1  teaspoon Dijon mustard
• 1  pinch cayenne pepper
• 3⁄4 cup gruyere cheese, shredded
• 8  ounces broccoli florets or 3  cups broccoli florets, small
• 2  medium plum tomatoes, seeded and chopped
• 12  ounces elbow macaroni
• 1⁄4 cup parmesan cheese, grated

Directions

1. Preheat oven to 400 degrees. Heat salted water to boiling on high. Add cauliflower florets (discard core) cut into 2-inch pieces and 4 carrots thinly sliced. Cook 15 minutes or until tender.
2. In blender, combine broth, cream cheese, mustard, cayenne, 1/2 cup shredded Gruyere, 1/2 teaspoons salt, and 1/4 teaspoons black pepper. With slotted spoon, transfer tender cauliflower and carrots into blender.
3. Add pasta to same water veggies were cooked inches Cook half the time that label directs, adding broccoli during last minute of cooking. Drain.
4. Mix pasta, broccoli, cauliflower sauce, and half of tomatoes in a 2-1/2 quart shallow baking dish.
5. Top with remaining 1/4 cup Gruyere cheese, Parmesan cheese, and the other half of tomorroes.
6. Bake 35 minutes or until golden brown on top and heated through.