"Broccoli and cauliflower in a creamy seasoned cheese sauce with pasta, topped with extra cheese and bread crumbs. I actually adapted this from recipes involving rice and processed cheese - what I ended up with was vegetables and pasta in a hearty cheese sauce from scratch, good enough to be worth remembering to make again."
Fill a medium pot most of the way with water, and bring to a boil. Add pasta and cook 9-11 minutes (or according to package directions) until al dente. Drain and set aside.
Meanwhile, fill a large pot most of the way with water, and bring to a boil. Add the broccoli and cauliflower. Cook until crisp-tender. Drain and set aside.
In a small pan, melt 2 tbsp butter. Add the chopped onion and saute over medium heat, stirring occasionally, until onions are soft and somewhat carmelized. Remove from heat.
In a medium pot, melt 2 tbsp butter over medium-low heat. Whisk in 2 tbsp flour. Cook flour, whisking constantly, for 1-2 minutes. Gradually add the heated milk, continuing to stir. Heat mixture to boiling, stirring constantly, then turn it down a little to simmer. As it cooks, the mixture should thicken. Continue to stir or it may cook onto the bottom of the pan.
Add the cooked onion, cheddar, parmesan, cayenne, garlic salt, garlic powder, paprika, pepper, and italian seasoning. Stir until everything is incorporated. Remove from heat.
In a large bowl, mix together the pasta, broccoli, cauliflower, and sauce until well blended. Pour into a casserole dish. Sprinkle the top with the bread crumbs and extra cheese. Bake at 350 F for 20 minutes.