I’m slowly making my way down that list, here’s my latest dinner:
Mmm, so good! I ate left overs for a week. I like it better than my old macaroni recipe and it’s simpler.
Baked Macaroni with Cauliflower
{From RealSimple}
12 ounces multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
1/2 cup fresh flat-leaf parsley, chopped
3 tablespoons olive oil
kosher salt and black pepper
1 onion, finely chopped
1 1/2 cups grated extra-sharp Cheddar (6 ounces)
1 1/2 cups reduced-fat sour cream
1/2 cup 1 percent milk
1 tablespoon Dijon mustard
- 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.
- 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.
- 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.
- Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard.
- Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.
Changes: Mine probably turned out a little different because I doubled the recipe without measuring very carefully. I also didn’t want get my food processor dirty just for bread crumbs so I just toasted for pieces of bread and crumbled them myself. Sort of. They were still kind of big but they olive oil and seasoning made them tasty.
Enjoy!