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Author Notes: Best homemade mac and cheese loaded with cauliflower will trick the pickiest eaters into eating their veggies.
My granddaughters come over for dinner every other week. Their only request? Mac and cheese. I think I need to buy some stock in pasta, but I digress. Mac and cheese is simple to make from scratch (no need for boxed versions that are full of additives), and is very forgiving in that you can’t really mess it up, even when experimenting with it.
In this version I added cauliflower. The flavor is mild and it wouldn’t set off my granddaughters’ “veggie radar” because it blends right in (as does its color). It also adds a mild sweetness to the dish. —All that's Jas
- 8 ounces uncooked macaroni (like whole grain Rotini)
- 1 small head cauliflower, chopped
- 3 tablespoons olive oil, divided
- 1/4 cup chopped onion
- 1 cup low fat sour cream
- 1/2 cup skim milk
- 1 cup shredded Mozzarella cheese
- 1 tablespoon mustard
- salt and freshly ground pepper to taste
- 1/2 cup bread crumbs
- 1/4 cup chopped fresh parsley
- In a pot with salted water cook cauliflower and macaroni al dente according to the package directions. Drain and set aside.
- In a large skillet heat two tablespoons olive oil over medium-high heat. Add onions and cook until tender, stirring frequently. Add cooked macaroni and cauliflower. Stir in sour cream, milk, cheese, and mustard. Season the macaroni with salt and pepper. Stir well until cheese is melted. Transfer to a casserole dish.
- In a small bowl mix bread crumbs, parsley, and one tablespoon olive oil. Spread over the macaroni and cheese to cover.
- Bake at 350 degrees Fahrenheit for 30 minutes or until top is golden brown.