Sneaky Chef Macaroni and Cheese

This recipe is a blend of the Joy of Cooking classic and Jen Sumner's adaption.

2 tablespoons unsalted butter
2 tablespoons olive oil
4 tablespoons flour
1 cup milk (I used soy)
1 cup cauliflower, pureed in food processor or finely chopped
salt and pepper to taste
1/4 tsp nutmeg
1/2 medium onion, finely chopped
1/2 tsp paprika
3/4 cup grated cheddar cheese (plus 1/4 cup for topping)
1/4 cup grated Parmesan cheese
1/4 cup whole wheat bread crumbs
2 tablespoons wheat germ

Boil and strain 2 cups small shells or elbow macaroni, slightly undercooked. Set aside in a large bowl to combine with sauce. To prepare white sauce, melt butter and oil in a sauce pan over medium-low heat. Whisk in flour until smooth. Remove from heat and add milk. Return to heat, add all other ingredients except cheese, stirring constantly to prevent lumps. Bring to a simmer and cook for 5 minutes. Remove from heat and stir in cheese. Pour over pasta and mix well. Preheat oven to 350 F. Spray a deep 1 1/2 quart baking dish and fill with pasta and sauce mixture. Top with remaining 1/4 cup shredded cheddar, Parmesan cheese, bread crumbs and wheat germ. Bake 30 minutes until breadcrumbs are lightly browned.