“This is the best thing you’ve cooked for dinner!”
–Mal, 7:01 pm
Unfortunately, I can’t take sole credit for tonight’s dinner. The recipe is from this month’s Real Simple magazine: Macaroni and Cheese with Cauliflower
I really wish this recipe was mine though! I haven’t eaten comfort food this heavenly in a long time!
Macaroni and Cheese with Cauliflower
Cooking with extra-sharp Cheddar lets you use less cheese without giving up flavor. Tender cauliflower adds fiber and vitamin C.
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
* Instead of bread, I used 1 cup of breadcrumbs.
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.
Yield: Makes 6 servings
Note: The serving size for this recipe is huge! Together, the pasta and cauliflower were so incredible filing, I could barely finish my portion… but it was sooooo delicious, I managed! 😉
NUTRITION PER SERVING
CALORIES 537; FAT 23g (sat 9g); CHOLESTEROL 51mg; CARBOHYDRATE 63g; SODIUM 692mg; PROTEIN 24g; FIBER 8g; SUGARS 8g