Homemade, hearty, and slightly healthier way to eat mac and cheese by adding cauliflower.

Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

    Advertisement
  • 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.

Nutrition Facts

392 calories; protein 15.8g; carbohydrates 49.4g; fat 14.6g; cholesterol 38.2mg; sodium 443.6mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/30/2019
1/2 lb pasta 1/2 head of cauliflower Extra cheese No bread crumbs Sautéed mushrooms on top Every thing else was the same Read More
Advertisement