Multigrain Macaroni and Cheese with Cauliflower

I think macaroni and cheese when done right is my favorite of all time. I could eat it whenever wherever and it wouldn't matter. Granted it isn't the most healthful dinner or meal, but it is fantastic. So I tried to find a better recipe and a more healthy option for it. I found this recipe in a back issue of Real Simple magazine that was getting thrown out at work. So I grabbed it up to look for new and exciting recipes and I found this beauty!

You will need the following for the recipe:
1 cup of 1% or skim milk
1 box of elbow pasta
1 head of cauliflower
2 cups of low fat cheddar cheese
4 slices of multigrain bread
2 tbs of Dijon mustard
1 onion chopped
salt and pepper
2 tbs of parsley
1 cup of fat free or low fat sour cream

You will want to start with pulsing the 4 slices of the bread in your food processor. If you dont have a food processor just use some multigrain bread crumbs you can find at the grocery store. Once the bread slices are pulsed enough where they are tiny crumbles like in the picture below. Then add 2 tbs of evoo and 2 tbs of parsley to the mix then set aside.



Then chop up your onion and saute your onion until they are translucent and fragrant.

Then mix your sauce together with all the liquids. Mix the sauce ingredients thoroughly together that way when you add the noodles it will mix well.

While cooking your noodles about 3 minutes before the noodles are done add in the cut of cauliflower and cook through for the remainder of the time the elbow noodles will take to cook.
Once the cauliflower and noodles are cooked drain them and add to the sauce mixture. Mix it thoroughly and pile into a casserole pan like the one below. Then add the bread crumb mixture to the top.



Then bake it at 400 degrees until it is golden brown on top and all bubbly. It is delicious and nutritious you wont regret it. The cauliflower add a little fiber to the meal and some much needed added nutrition.

Enjoy !!!!!