- 12 oz elbow macaroni
- 1 head roughly chopped cauliflower
- 4 slices torn bread
- 1/2 cup fresh flat leaf parsley - chopped
- 3T olive oil
- Kosher salt and black pepper
- 1 onion, finely chopped
- 1 1/2 cups grated extra sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tablespoon Dijon mustard
Cook pasta according to package label, add cauliflower during the last 3 minutes; drain.
Mix in a bown and set aside; torn bread crumbs, parsley, 2 T olive oil, 1/4 tspn salt and pepper to taste.
Return pasta to medium heat, add remaining oil, add onion, s&p, cook just until onions start to soften.
Mix cheese, sour cream, cheese, milk & mustard in with the pasta.
Transfer to shallow baking dish and top with bread crumbs. Bake 12-15 minutes.
I used gluten free pasta and bread, obviously. It worked wonderfully. So, for my gluten free friends... this is really a tasty treat!!! For those who aren't gluten free, use regular elbows and whatever bread you chose. I think it would work great with italian!!
Another side note.... I added some fine Italian breadcrumbs to my own "homemade" bread crumbs because I knew that my kiddos would want more "bang" for their buck with regards to a bread topping. Feel free to experiement!!! =)