I got this recipe from Real Simple magazine. I love baked macaroni and cheese and this seems to be a more healthy version using multigrain pasta and cauliflower.  It’s delish!

Baked Macaroni and Cheese with Cauliflower recipe from the Bartholomew Buffet - bbuffet.com

12 oz. multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
1/2 C. flat-leaf parsley, chopped
3 T. olive oil
Kosher salt and black pepper
1 onion, finely chopped
1 1/2 C. grated extra-sharp Cheddar (6 oz)
1 1/2 C. reduced-fat sour cream
1/2 C. percent milk
1 T. Dijon mustard

  1. Heat oven to 400º F.
  2. Cook the pasta according to the package directions, adding cauliflower during the last 3 minutes of cooking time; drain.
  3. 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.
  4. 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 pasta, cauliflower, cheese, sour cream, milk and mustard.
  5. Transfer to a shallow 3-quart baking dish, sprinkle with bread crumbs, and bake until golden brown, 12 to 15 minutes.

Hands-on time: 15 minutes
Total Time: 45 minutes
Serves: 6

One Response so far.

  1. [...] (Roast Pork with Milk) from Almost Bourdain, Chanterelle Pork Belly Pasta from Anne’s Food, Baked Macaroni and Cheese with Cauliflower from Bartholomew Buffet, Pizza Casserole from Blog Chef, Sauerbraten Klopse from Branny Boils Over, [...]

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