Macaroni and Cheese With Cauliflower

By cprzybyl

Ingredients

• 12 ounces  multigrain elbow macaroni
• 1 head cauliflower, roughly chopped
• 4 slices multigrain bread, torn
• 1/2 cup  fresh flat-leaf parsley, chopped
• 3 tablespoons  olive oil
• kosher salt and black pepper
• 1 onion, finely chopped
• 1 1/2 cups  grated extra-sharp Cheddar (6 ounces)
• 1 1/2 cups  reduced-fat sour cream
• 1/2 cup  1 percent milk
• 1 tablespoon  Dijon mustard

Details

Servings 6
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes
of cooking time; drain.

Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and ¼
teaspoon each salt and pepper; pulse to combine.

Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, ¾ teaspoon salt, and ½ teaspoon
pepper and cook, stirring occasionally, until soft, 3 to 5 minutes.

Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard.

Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.