Macaroni and Cheese With Cauliflower (made all healthy-like)

 

This was the cover recipe from the Feburary (2009) issue of Real Simple and is VERY GI friendly.  I took out the onion.   I love onion, but my kids don’t and it elimated a whole extra sauteeing step that already had several other steps.  I also used a GI-friendly pasta instead of a whole wheat or multigrain pasta since I’m the only one in my family that will eat whole grain pasta.  I used Ronzoni but Dreamfields would also be a good option!

12 ounces GI friendly elbow macaroni

1 head of califlower, roughly chopped (leaves and stem removed, but you knew that)

4 slices of multigrain bread, torn (I used a three seed multigrain bread, hence all the seeds you see in the picture)

a little parsley for color (I used dried, the recipe called for fresh chopped)

2 tbs olive oil

salt and pepper to taste

1 1/2 cups grated extra-sharp cheddar (about 6 ounces)

1 1/2 sour cream

1/2 cup milk

1 tbs dijon mustard

Heat oven to 400.  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, olive oil, and a little salt and pepper.  Pulse to combine and set aside.

Return the pasta to the the pot and add other ingredients, including a little more salt and pepper to taste (if you read Real Simple, you see where I dropped the sautee with onion step.  This also drops a little oil out of the recipe.

Transfer the mixture to a shallow baking dish, sprinkle with the bread crumbs and bake until golden brown, about 15 minutes.

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