Macaroni and Cheese- Perfect for a Cold, Winter Day

I heart macaroni and cheese. Especially this time of year-its the perfect food for a cold day. I have attempted making it from scratch in the past-to dubious results. I stumbled upon this low fat veggie version in my latest Real Simple magazine and decided it was worth another shot. THIS IS SO EASY AND GOOD. I substituted broccoli for the cauliflower, because I like it more. I also used stored bought bread crumbs since my food processor is on the fritz (note to self -ask for food processor for birthday.) It was too easy and so good that I have polished off the leftovers in record time.

Macaroni and Cheese with Cauliflower

Cooking with extra-sharp Cheddar lets you use less cheese without giving up flavor. Tender cauliflower adds fiber and vitamin C.

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 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

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.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.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.Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.