Macaroni and Cheese With Cauliflower

Macaroni and Cheese With Cauliflower
Maria Robledo
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Serves 6
preparation
15
minutes
cooking
40
minutes

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard.
  5. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.
Sara Quessenberry and Kate Merker
February 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 39 %
  • Protein 24 g
  • Carbohydrate 63 g
  • Sugar 8 g
  • Fiber 8 g
  • Fat 23 g
  • Sat Fat 9 g
  • Sodium 692 mg
  • Cholesterol 51 mg
What does this mean? See Nutrition 101.

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