I’m sure it’ll come as no surprise to you, since we’re a house with 2 young children, to hear that we eat our fair share of mac & cheese around here. It’s tasty, it’s quick…but not super healthy most of the time. So, when I came across this recipe for a healthier version of our beloved favorite I couldn’t wait to try it. Now, I’m not usually down for the whole “sneak the veggies in so the kids don’t notice” thing. So I didn’t. I did big chopped hunks of cauliflower along with the pasta and served it. And it was a hit! There was even a request for larger cauliflower chunks next time. (Granted, that came from Brian, but still. A win is a win!) This is now the reigning M&C recipe in the house.
Won’t Make Your Jeans Snug Macaroni & Cheese with Cauliflower
serves 6 (HUGE servings)
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Ingredients:
12 oz. whole grain elbow macaroni
1 large head of cauliflower, coarsely chopped
1 cup plain bread crumbs
1/4 cup flat leaf parsley, chopped
3 tablespoons olive oil
kosher salt and pepper
1 medium onion, diced
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups light sour cream
1/2 cup milk
1 tablespoon Dijon mustard
Directions:
Preheat oven to 400.
Cook the pasta according to package directions. During the last 3 minutes of cooking add the chopped cauliflower and drain.
In a food processor or small bowl combine the bread crumbs, 2 tablespoons olive oil, and 1/4 teaspoon each of salt and pepper. Set aside.
In an oven-proof pot or Dutch oven on the stove top heat the last tablespoon of oil. Sauté the onion until it is tender. Add in 3/4 teaspoon of salt and 1/2 teaspoon of pepper, cheese, sour cream, milk, and mustard and combine. Stir in the pasta and cauliflower.
Sprinkle the bread crumb mixture over the top of the macaroni and bake, uncovered, for 12-15 minutes or until the top is golden brown and cheese is melted.
Source: Carrots ‘N’ Cake
