Macaroni and Cheese with Cauliflower

By Kmac_4

Ingredients

• 12 oz. multigrain elbow macaroni
• 1 head cauliflower, roughly chopped
• 4 slices multigrain bread, torn
• 1/2 C fresh flat-leaf parsley, chopped
• 3 T olive oil
• salt and pepper
• 1 onion, finely chopped
• 1 1/2 C grated extra-sharp cheddar (6 oz)
• 1 1/2 C reduced fat sour cream
• 1/2 C milk
• 1 T Dijon mustard

Details

Servings 6

Preparation

Step 1

Heat oven to 400 degrees. Cook the pasta according to directions, adding 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 T of the oil and 1/4 t each salt and pepper and pulse to combine. Set aside.

Return the pasta pot to medium heat and add the remaining T of oil. Add the onion, 3/4 t salt, and 1/2 t pepper and cook, stirring occasionally, just until soft, 5-7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk and mustard.

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