Author Notes
This is a recipe that is packed with veggies but tastes like the most sinfully cheesy macaroni you have ever had. Using white or orange cauliflower will make it look like traditional mac and cheese, but use purple cauliflower to create a magical wonderland of fun on a plate for the kid in you. —pac10crazy
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Ingredients
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1 pound
Whole Wheat Elbow Macaroni Pasta
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1 pound
Purple Cauliflower
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1.5 cups
reduced fat- sour cream
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1/2 cup
Parmesan Cheese
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1/2 cup
1% Milk
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1 1/2 cups
White Cheddar Cheese
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1 cup
Multi Grain Bread Crumbs
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Salt and Pepper to Taste
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3 tablespoons
olive oil
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1/2 cup
Flat Leaf Parsley
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1
Onion Finely Chopped
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1 tablespoon
Dijon Mustard
Directions
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Preheat oven to 400 degrees Fahrenheit.
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Boil elbow macaroni in large pot until tender, then remove pasta and strain while making sure to keep pasta water for later use. Remove cauliflower florets from the stem and roughly chop. Add cauliflower to the boiling pasta water and blanch for 3 minutes. Remove and strain cauliflower, then puree until cauliflower becomes smooth and chunk less in consistency.
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To make the bread crumb topping combine bread crumbs, half of the olive oil, parsley, parmesan, salt, and pepper in a food processor. Set aside to use later.
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Return the pasta pot to medium heat. Add the remaining olive oil. Add the onion and Salt and Pepper and cook for 5-7 minutes. Add pureed cauliflower, whole wheat elbow macaroni, sour cream, white cheddar, milk, dijon mustard and salt and pepper. Mix until well combined. Add the entire mixture to a large pyrex baking dish. Spread mac and cheese mixture evenly around the pyrex, then top with breadcrumb mixture.
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Bake at 400 uncovered for 30 minutes or until crispy and golden brown.
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