Cauliflower Mac and Cheese
- Servings: 6
Looking for a healthier mac and cheese option? Try Cauliflower Mac and Cheese. This creamy, delicious dish is a guilt-free indulgence.
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INGREDIENTS:
| 1 cup | San Giorgio® Elbow Macaroni |
| 2 Tbsps | olive oil, divided |
| 1/3 cup | panko bread crumbs |
| 2 Tbsps | chopped parsley |
| 2 cups | cauliflower florets |
| 3 | garlic cloves, minced |
| 1 medium | onion, diced |
| 1/2 cup | reduced fat sour cream |
| 1/4 cup | 2% milk |
| 1 cup | shredded Gruyere cheese |
| 1/2 cup | shredded sharp Cheddar cheese |
| 1/4 cup | grated Parmesan cheese |
| salt, to taste | |
| ground black pepper, to taste | |
| non-stick cooking spray |
DIRECTIONS:
- Preheat oven to 375º F. Coat a 9-inch baking dish with nonstick cooking spray.
- Heat 1 tablespoon olive in a large skillet over medium high heat. Add panko breadcrumbs and cook, stirring, until browned and toasted, about 3 minutes. Stir in parsley; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower florets; drain well.
- Heat remaining 1 tablespoon olive oil in the pot. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3 to 4 minutes.
- Stir in pasta, cauliflower, sour cream, milk and cheeses, a handful at a time, until smooth; season with salt and pepper to taste. Add more milk as needed until desired consistency is reached.
- Spread pasta mixture into the prepared baking dish. Place into oven and bake until bubbly, about 12 to 15 minutes. Serve immediately, sprinkled with additional panko breadcrumbs, if desired.
