Macaroni And Cheese With Cauliflower

This recipe was adapted from a real simple magazine recipe

It was shared by my WSWE friend and decorative artist Pamela Peterson, who affectionately made this for my daughter and I last year when I was still in a cast

With further adaptations from this family recipe


Cook one pound of  whole wheat elbow macaroni – I used a whole grain tri – color bow tie

Add one head of cauliflower during the last 3 minutes of the boil – decide what texture you want your florets to be – I made them into crumblies.

Drain and put back in the same boiling pot

Melt 4 T of butter. Add 4 teas of grated onion, 2 cloves of crushed garlic, 1/4 teas of dry mustard, 1 T of flour, salt and white pepper, cayenne to taste.

Add 1/2 cups of milk ( i used soy with a bit of half and half)

simmer until slightly thick

add 1 1/2 cups of yogurt

one cup of shredded sharp cheddar

toss sauce with pasta

add half the cheesy pasta mixture to an oiled casserole dish

top with thinly sliced tomato

add second half of cheesy pasta mixture

mix together bread crumbs,  parmesan cheese, and fresh parsley

( you can also make buttered cubes of bread tossed with the above)

sprinkle over the top and bake  at 350 for 45 minutes


flickr image credit – thank you

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