Macaroni and Cheese With Cauliflower
By: Helen Pitlick
Published: Friday, December 4, 2009 - 2:41am

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
salt and pepper
1 onion, finely chopped
1 1/2 cups grated extra-sharp cheddar
1 1/2 cups reduced-fat sour cream
1/2 cup 1%% milk
1 tablespoon Dijon mustard

Preparation

1 Heat oven to 400 degrees F. Cook the pasta according to directions on package, adding cauliflower during the last minute of cooking time; drain 2 Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons on the oil and 1/4 tsp each salt and pepper and pulse to combine; set aside. 3 Return pasta pot to medium heat and add the remaining teaspoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk and mustard. 4 Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs and bake until golden brown, 12 to 15 minutes.

About


This healthier version of mac'n'cheese is from the February 2009 issue of "Real Simple."