Hot Out of the Oven : My Macaroni & Cheese

I have so many sweet memories of going to Grandmamma’s and Grandaddy’s with my brothers and sisters for dinner – and Grandmamma always made homemade macaroni and cheese. Her creamy, cheesy hot mac and cheese is still one of my all-time favorite dinners!

While her mac and cheese and family memories cannot be beat, I am happy that I have found a way to enjoy homemade macaroni with less calories and a dose of healthy benefits.  Thankfully, this Real Simple {healthier} homemade macaroni and cheese recipe has become one of my husband’s new dinnertime favorites. Without sacrificing flavor, the recipe calls for cauliflower and low fat sour cream to give a healthy boost to this yummy homemade comfort food.

Hopefully, this healthier version of mac and cheese will become one of our family’s around the dinner table favorites, where so many wonderful memories are made.

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 (6 ounces)
  • 1 1/2 cups reduced-fat sour cream
  • 1/2 cup 1 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.

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[By Sara Quessenberry and Kate Merker,  February 2009]