Macaroni and Cheese with Cauliflower
14 oz. multigrain elbow macaroni
1 head cauliflower - roughly chopped
4 slices multigrain bread - torn
1/4 cup parsley - chopped
2Tbsp + 1Tbsp olive oil
1/4tsp + 3/4tsp Kosher salt
1/4tsp + 1/2tsp black pepper
1 onion - finely chopped
8 oz. extra-sharp Cheddar - grated
1 pint reduced-fat sour cream
1/2 cup milk
4 tsp Dijon mustard
Preheat oven to 400 deg.
Cook the pasta according to package directions, adding the cauliflower during the last 3 min. of cooking time. Drain.
Meanwhile pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 Tbsp olive oil, 1/4 tsp salt and pepper and pulse to combine.
Heat remaining 1 Tbsp olive oil in drained pasta pot. Add the onion, 3/4 tsp salt, 1/2 tsp pepper and cook stirring occasionally until soft, 5-7 min. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard. (When draining the pasta in the pot cook the onions in a separate skillet or in the pasta pot prior to the pasta.)
Transfer pasta to 9×13 baking dish and sprinkle with bread crumbs and bake until golden brown, 12 to 15 minutes.
Serves: 8 Total cook time: 30 min.
Source: Real Simple Feb 2009
recipe/macaroniandcheesewithcauliflower.txt ยท Last modified: 2011/12/11 04:24 (external edit)