Macaroni and Cheese With Cauliflower

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Photo by Maria Robledo
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 537 calories
    • Calories 39 calories from fat
    • Fat 23 g
    • Sat Fat 9 g
    • Cholesterol 51 mg
    • Sodium 692 mg
    • Protein 24 g
    • Carbohydrate 63 g
    • Sugar 8 g
    • Fiber 8 g

Ingredients

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