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Ingredients

1 (16 ounce) package elbow macaroni 1 head cauliflower, roughly chopped 1 tablespoon olive oil 1 onion, finely chopped kosher salt ½ teaspoon ground black pepper 1 (8 ounce) package grated sharp Cheddar cheese 1 ½ cups reduced-fat sour cream ½ cup 1% milk 1 tablespoon Dijon mustard 1 cup bread crumbs ½ cup chopped fresh flat-leaf parsley

Nutrition Info

391.7 calories carbohydrate: 49.4 g cholesterol: 38.2 mg fat: 14.6 g fiber: 3.9 g protein: 15.8 g saturatedFat: 8 g servingSize: - sodium: 443.6 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

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

10 servings

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