Aunt Debbie's Healthy Mac & Cheese
Grocery List:
- 1 head of cauliflower
- 12 oz. whole grain macaroni
- 4 slices multigrain bread (for breadcrumbs)
- 1/2 cup flat leaf parsley
- 1 onion
- 1 1/2 cup reduced-fat sour cream
- 1/2 cup skim milk
- 1 1/2 cups grated extra sharp Cheddar cheese
Probably already have in your fridge or pantry (if not add to your list):
- 3 tsp. olive oil
- Sea salt
- Fresh ground black pepper
- 1 tbsp. Dijon mustard
Directions:
- Heat oven to 400 degrees.
- Cook pasta according to package (about 7 to 8 minutes for al dente).
- Tear bread into pieces. Add to blender and pulse until bread becomes coarse crumbs.
- Add 1/2 cup chopped parsley, 2 tsp. olive oil, salt and pepper to taste. Pulse until blended. Set aside.
- Wash and roughly chop cauliflower.
- Return pasta pot to medium heat. Add 1 tsp olive oil, chopped onion, 3/4 tsp salt, 1/2 tsp pepper, and cook over medium heat stirring until soft (about 5 to 7 minutes).
- Mix in cooked pasta, chopped cauliflower, cheese, sour cream, milk and mustard.
- Coat 3/4 quart casserole dish with non-stick cooking spray.
- Transfer mixture to casserole dish.
- Top with bread crumbs and bake for 20 minutes or until golden.
This was really different and delicious. The cauliflower adds an unexpected crunch. The recipe makes a ton -- especially if you plan to serve this as a side dish. We even split ours into two separate casserole dishes. We also added more cheese than the recipe calls for -- it is Mac & Cheese after all!
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