Macaroni and Cheese with Cauliflower (a.k.a. Now your children WILL eat their veggies!)

Like may families, I have picky eaters, big and small. My husband tends to only eat vegetables that are smothered in some sort of cheesy dairy product. The two younger boys just turn up their nose at the thought of a carrot, pepper, or broccoli!

The following recipe is an updated version of a family-friendly classic. The cauliflower is all but hidden and the whole wheat pasta makes this a tad more healthy than original recipes. Put away the blue box mac n cheese in your pantry and give this a try!

12 ounces whole wheat macaroni ( I use Barilla in the yellow box)
1 head cauliflower, chopped into small bites
4 slices multi grain bread
1/4 cup fresh flat leaf parsley
4 tbsp. olive oil
Course salt and pepper
1/2 yellow onion, chopped fine
2 cups sharp cheddar
1/2 cup shredded Parmesan
1 1/2 cups low fat sour cream
1 cup low fat milk
1 tsp. Dijon mustard
3 tbsp. butter

Preheat oven to 400 degrees. Cook pasta according to directions in large pot. Add the cauliflower during the last 4 minutes of cooking time, and then drain.
Meanwhile, pulse bread, parsley, 2 tbsp of the oil, 1/4 tsp. salt and 1/4 tsp. pepper is food processor.


Return pasta pot to medium heat. Saute onions, remaining salt and pepper with the rest of the olive oil, about 7 minutes, until onions are translucent. Stir in pasta, cauliflower, cheeses, sour cream, milk, and mustard.


Pour in 3 quart casserole dish and sprinkle on breadcrumbs. Dot with butter.

Bake 15 minutes until golden brown.


Can't wait to hear from you all that your children and hubby not only enjoyed this, but also ate their veggies with no complaints!