Macaroni and Cheese…with a secret


 

Photo by Maria Robledo and courtesy of RealSimple.com

Thanks to Michelle Turnbaugh for submitting this Tasty Tuesday’s recipe of the week.

  Everyone likes mac & cheese and this one has a secret that’s good for you and your kids…but Michelle says her kids don’t even notice. 

(recipe courtesy of Real Simple.)

 

Ingredients

  • 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 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

Directions

  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 ¼ teaspoon each salt and pepper; pulse to combine.
  3. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 5 minutes.
  4. Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard.
  5. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

Thanks again to Michelle and to Real Simple for this recipe.  For nutritional information or for more recipes visit www.realsimple.com.

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