Real Simple Magazine Macaroni and Cheese

This is from the February issue of Real Simple Magazine.


Macaroni and cheese with cauliflower

12 ounces multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
½ cup fresh flat-leaf parsley, chopped
3 tablespoons olive oil
Kosher salt and black pepper
1 onion, finely chopped
1 ½ cups grated extra-sharp cheddar (6 ounces)
1 ½ cups reduced-fat sour cream
½ cup 1 percent milk
1 tablespoon Dijon mustard
Heat oven to 400 degrees. 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 and pulse to combine; set aside.
Return 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, just until soft, 5 to 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, 12 to 15 minutes.