mac n' cheese with cauliflower

I know I've shared a mac and cheese recipe before, but this one is better. Plus, it's got cauliflower, so you can feel good about eating your veggies at the same time as all that carby cheesy goodness.

The last time I made it (when this badly coloured photo was taken), I stashed some in the freezer for these first weeks with the baby -- so glad I did! It froze very well and we enjoyed it the other night with some green leafy veggies. 'Twas a perfect comfort food meal for the sleep-deprived.

mac n' cheese with cauliflower
Serves 6
Adapted from Real Simple

12 ounces whole-wheat elbow macaroni
1 head cauliflower, chopped into bite-sized pieces
1 - 1 1/2 C breadcrumbs
1/2 cup fresh flat-leaf parsley, chopped
olive oil
salt and black pepper
1/2 onion, finely chopped
2 - 2 1/2 cups grated extra-sharp Cheddar
1 1/2 cups reduced-fat sour cream
1/2 cup milk
1-2 Tbs Dijon mustard

Preheat oven to 400 degrees. Boil the pasta until done, adding the cauliflower during the last 3 minutes of cooking time. Drain pasta and cauliflower.

Meanwhile, combine breadcrumb with parsley, a couple tablespoons of the oil, and pinches of salt and pepper.

In the same pot as you boiled your pasta, heat on medium heat and add a tablespoon of oil. Add the onion, another pinch of salt and pepper and cook until soft. Add pasta, cauliflower, cheese, sour cream, milk, and mustard. Mix well.

Put into a shallow 3-quart baking dish. Top with bread crumbs and bake until they are golden brown (about 15 mins).


Ada said...

Wait a minute, this is what's for dinner. Skip you roasted cauliflower, we'll have you with noodles and cheese instead tonight.

Ada said...

And she does it again! Way to pick the recipes, cause after making/eating this my family had an abundance of nice things to say. The double bonus is that there are two more pans in the freezer! You rock.