Macaroni and Cheese with Cauliflower |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Cooking with extra-sharp Cheddar lets you use less cheese without giving up flavor. Tender cauliflower adds fiber and vitamin C. 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 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. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside. Return the pasta pot to medium heat and add the remaining tablespoon 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. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.
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