Get ready to make a bubbling, crusty casserole that – despite the slight flavor of cauliflower – could easily pass for mac and cheese. This healthier twist on a home staple is from the home of Michelle Obama. It is Sasha and Malia’s favorite, and we are sure your kids will love it too!
Recipe Source: PopSugar
- 1 pound penne pasta
- 1 cup 2-percent or skim milk
- 1 pound shredded cheddar cheese (or a mixture of your favorite melting cheeses)
- 1/2 head cauliflower, cut into florets
- 1/4 cup parmesan cheese
- 3 tablespoons chopped flat-leaf parsley
- Salt and pepper to taste
- 1 tablespoon melted butter
- 1/2 cup bread crumbs
- Preheat the oven to 350°F.
- Bring salted water to a boil and cook the pasta until al dense.
- Steam the cauliflower until soft, about 10 minutes. Transfer to a blender along with a few tablespoons of the steaming liquid. Puree the cauliflower, adding more steaming liquid to thin the puree if necessary.
- In a medium-size casserole dish, combine the pasta and hot cauliflower puree. Add the milk, cheese, parsley, and season with salt and pepper to taste.
- In a small bowl, mix the butter and breadcrumbs with your fingers until it resembles damp sand. Sprinkle across the top of the pasta mixture, then place the dish in the oven for about 20 minutes until the top is crispy and the sauce is bubbling.
Although the original recipe from Michelle Obama doesn’t specify a means to cook the cauliflower, we recommend steaming the florets and using the steaming liquid in the puree. A crunchy breadcrumb crust is another addition to the original. This recipe is very easy to throw together, and it yields 4 to 6 servings.