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MAC N CHEESE

 

  • 12 oz elbow macaroni or other short noodles
  • 1 head cauliflower, roughly chopped
  • 4 slices bread, torn (or bread crumbs)
  • 1/2 cup chopped flat-leaf parsley
  • 3 Tbsp. olive oil
  • salt and pepper
  • 1 onion, finely chopped
  • 1 1/2 cups extra sharp cheddar
  • 1 1/2 cups Green Valley Organics sour cream
  • 1/2 cup milk
  • 1 tsp. Dijon mustard

 

Heat bread in oven until dry. Make bread crumbs.


Cook pasta according to instructions, adding the cauliflower during the last 3 minutes of cooking (very important to cook the cauliflower); drain.


Add parsley, 2 Tbsp. oil, ¼ tsp each salt/pepper to bread crumbs. Stir to combine and set aside.


Return the pasta pot to medium heat and add remaining 1 Tbsp. oil. Add the onion, ¾ tsp. salt, ½ tsp. pepper and cook, stirring occasionally, just until soft. Mix in pasta, cauliflower, cheese, sour cream, milk and mustard.


Transfer to shallow 3-qt baking dish, sprinkle w/ bread crumb mixture, and bake until golden-brown, 12-15 minutes.