Macaroni and Cheese With Cauliflower

From Real Simple

• Ready In: 45 mins
• Serves: 6
• Yields: 6

Ingredients

• 12  ounces  multigrain elbow macaroni
• 1  head cauliflower, roughly chopped
• 4  slices  multigrain bread, torn
• 1⁄2 cup fresh flat-leaf parsley, chopped
• 3  tablespoons olive oil
•  kosher  salt and black pepper
• 1  onion, finely chopped
• 1 1⁄2 cups  grated extra-sharp cheddar cheese (6 ounces)
• 1 1⁄2 cups reduced-fat sour cream
•  percent milk
• 1  tablespoon Dijon mustard

Directions

1. Heat oven to 400°F Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
2. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
3. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
4. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.