Hidden Cauliflower Mac & Cheese

It takes some effort to get Hubby to eat his veggies. He'd prefer french fries as his source of vegetables if he could! I thought this recipe from Jamie Oliver sounded like a great way to add some veggie nutrition to mac & cheese. We were very happy with how it turned out and I didn't feel too bad about pigging out!

Ingredients:
• 1 head of cauliflower
• 8 oz. shredded cheddar cheese
• 4 oz. parmesan cheese
• bunch of parsley
• salt
• 16 oz. macaroni
• 1 cup sour cream

Cut the cauliflower into small florets.   

Finely chop the parsley leaves. 

For the pasta, boil your water in a large pot and then add the macaroni and cauliflower.  Cook according to the pasta directions on the box.

Pour all the shredded cheese into a small saucepan and add the sour cream.  Heat with a low flame and stir every so often until the cheese is smooth and melted.  Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper.

Drain the macaroni in a colander over a bow and reserve the cooking water. Return the pasta to the pan, pour in the melted cheese, and mix well. It should have a silky consistency, but if it’s too thick, add a splash of your cooking water to thin it.  (Mine did not need this, but I think everyone eats their mac differently)

To add a little extra crispy texture to the mac, I put the entire mixture in a 9x13 pan and baked it for about 10 minutes at 350 degrees or until golden brown on top.  You could even add some breadcrumbs for a crunchy topping.