Macaroni and Cheese with Cauliflower
Macaroni & Cheese with Cauliflower paired with Cabernet Sauvignon & Malbec blend
Serves 6
INGREDIENTS:
12 oz multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
1/2 c fresh flat-leaf parsley, chopped
3 Tbsp olive oil
Kosher salt
Black pepper
1 onion, finely chopped
1 1/2 c grated extra sharp Cheddar cheese
1 1/2 c low fat sour cream
1/2 c 1% milk
1 Tbsp Dijon mustard
Preheat the oven to 400 degrees. Boil water and cook pasta according to the package, adding the chopped cauliflower to the water and pasta during the last 3 minutes. Drain the pasta and cauliflower. Using the same pot, heat 1 Tbsp of the oil on medium heat. Then add the onion, 3/4 tsp salt and 1/2 tsp pepper and cook for 5-7 minutes. Transfer the pasta and cauliflower back to the pot and mix in cheese, sour cream, milk and mustard. In a food processor, pulse the bread until coarse crumbs form. Add 2 Tbsp of oil, 1/4 tsp salt, 1/4 tsp pepper and parsley to the food processor and pulse to combine. Transfer the pasta mixture to a 3-quart baking dish, sprinkle the bread crumbs on top, and bake for 12-15 minutes.
Recipe reproduced from Real Simple magazine February 2009 issue.
