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!
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
- Heat oven to 400º F.
- Cook the pasta according to the package directions, adding 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 pasta, cauliflower, cheese, sour cream, milk and mustard.
- 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