Macaroni and Cheese With Cauliflower

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.

By Sara Quessenberry and Kate Merker, February 2009

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