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  • 12 ounces multigrain elbow macaroni
  • 1 head cauliflower, roughly chopped
  • 4 slices multigrain bread, torn
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 3 Tbsp olive oil
  • Kosher salt and black pepper
  • 1 onion, finely chopped
  • 11/2 cups graed sharp cheddar
  • 11/2 cups light sour cream
  • 1/2 cup 1 percent milk
  • 1 Tbsp dijon mustard


  • Heat oven to 400 degrees. Cook the pasta according to the package directions, adding the cauliflower during the last 5 minutes of cooking time, drain
  • (A lot of times I make it without the bread crumbs) Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley and 2 tablespoons of oil, and 1/4 tsp each salt and pepper. Pulse to combine and set aside.
  • Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon of salt and 1/2 teaspoon of pepper and cook, stirring occasionally, until just soft, 5-7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk and mustard.
  • Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown. About 15 minutes.

Categories: Casserole  Main Dish 

Author Credit: Real Simple

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