Macaroni And Cheese With Cauliflower
10 servings
Ingredients
1 (16 ounce) package elbow macaroni
1 head cauliflower, roughly chopped
1 tablespoon olive oil
1 onion, finely chopped
kosher salt
1/2 teaspoon ground black pepper
1 (8 ounce) package grated sharp Cheddar cheese
1 1/2 cups reduced-fat sour cream
1/2 cup 1% milk
1 tablespoon Dijon mustard
1 cup bread crumbs
1/2 cup chopped fresh flat-leaf parsley
Instructions
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.
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