Spice up your winter menu with this Mac and cheese recipe.


  1.  Multigrain elbow macaroni
  2.   1 head cauliflower, roughly chopped
  3.   4 slices multigrain bread, torn
  4.   ½cup fresh flat-leaf parsley, chopped
  5.   3tablespoons olive oil
  6.   Kosher salt and black pepper
  7.  1 onion, finely chopped
  8.   cups grated extra-sharp Cheddar (6 ounces)
  9.   cups reduced-fat sour cream
  10. ½cup 1 percent milk
  11.   1tablespoon Dijon mustard


  1. Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
  2. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; pulse to combine.
  3. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 5 minutes.
  4. Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard.
  5. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

Featured Image: Maria Robledo


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