Macaroni and Cheese With Cauliflower


I like to call this recipe “Mac and Cheese for Adults” because it is as far away from the box of Kraft Macaroni as you can get. It is really, really good. And if you stop at the word “cauliflower” and think “I’m not trying this one,” then I call culinary chicken on you. I really cannot stand cooked cauliflower, but this has enough cheesy deliciousness to make anything taste good.
Everyone in my family, with the exception of John, love this recipe. And John is just stubborn and doesn’t know what’s good for him.

Macaroni and Cheese with Cauliflower

from Real Simple

12 ounces multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn or two cups of prepared breadcrumbs
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

  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.


Filed under recipes

2 responses to “Macaroni and Cheese With Cauliflower

  1. JMT

    Perhaps you should explain what John happens when John doesn’t like something like this.

  2. rose

    I think I am going to make this this week! FYI the vegetarian chili went over well.

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