Thursday, March 12, 2009

Recipe of the Week #3

Macaroni and Cheese With Cauliflower

from Real Simple

I found this recipe in last month's Real Simple, about Comfort Food made lighter, and was intrigued by the cauliflower. I'm not a fan, but baked in cheese, it was delicious! I ended up tweaking the recipe a bit, using readymade bread crumbs, and 2% milk. The taste testers loved it, and so did mom. It was creamy, plenty flavorful, and I didn't even notice the cauliflower. The verdict: It's a keeper!

The Recipe:

  • 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
  • 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.


Danielle said...

Geez, Brit... just scrolling through your blog is making me hungry... I'll be back to try a few of these...

Anonymous said...

yum! i would def eat that!