Macaroni and Cheese with Cauliflower

Macaroni and Cheese with Cauliflower Recipe
Photo: Maria Robledo; Styling: Anna Last
Cooking with extra-sharp Cheddar lets you use less cheese without giving up flavor. Tender cauliflower adds fiber and vitamin C.

Yield:

Makes 6 servings

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes
Other: 30 Minutes

Nutritional Information

Calories 537
Fat 23 g
Satfat 9 g
Cholesterol 51 mg
Sodium 692 mg
Protein 24 g
Carbohydrate 63 g
Fiber 8 g
Sugars 8 g

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

Preparation

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.

Note:

Sara Quessenberry and Kate Merker,

February 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note