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Macaroni and Cheese With Cauliflower August 30, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I have had this recipe set aside for a long time. I was worried about how the cauliflower would taste with the meal but it actually blends right in. I made sure to blanch mine a bit more so it wasn’t super crunchy and it was perfect.

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
 IMG_1700

Directions

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 ¼ teaspoon each salt and pepper; pulse to combine.

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.

Mix in the pasta and cauliflower and the 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.

IMG_1704

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