Macaroni and Cheese with Cauliflower recipe
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Ingredients
- 1 (16 ounce) package elbow macaroni 1 head cauliflower, roughly chopped 1 tablespoon olive oil 1 onion, finely chopped kosher salt ½ teaspoon ground black pepper 1 (8 ounce) package grated sharp Cheddar cheese 1 ½ cups reduced-fat sour cream ½ cup 1% milk 1 tablespoon Dijon mustard 1 cup bread crumbs ½ cup chopped fresh flat-leaf parsley
Nutrition Info
- 391.7 caloriescarbohydrate: 49.4 gcholesterol: 38.2 mgfat: 14.6 gfiber: 3.9 gprotein: 15.8 gsaturatedFat: 8 gservingSize: -sodium: 443.6 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Macaroni and Cheese with Cauliflower
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Add cauliflower during the last 3 minutes of cooking. Drain and transfer to a bowl.
Reduce heat to medium and add oil to the pasta pot. Add onion, salt, and pepper, cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in pasta-cauliflower mixture, Cheddar cheese, sour cream, milk, and Dijon mustard. Transfer mixture to a shallow 3-quart baking dish. Sprinkle with bread crumbs.
Bake in the preheated oven until golden brown, 12 to 15 minutes. Top with parsley before serving.