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Macaroni and Cheese With Cauliflower

Macaroni and Cheese With Cauliflower
Maria Robledo
Serves 6Hands-On Time: 15mTotal Time: 40m

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.

Nutritional Information

Per Serving

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

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