Him: "so what's for dinner?"
Me: "well, it's like macaroni and cheese, but I am using the whole wheat pasta and adding cauliflower"
Him: "ooh, will it have a bacon topping, like Tyler's?"
Me: "um, I hadn't thought about that, but I can do that"
Cheesy Whole Wheat Pasta with Cauliflower and Bacon Topping
dang that's a mouthful!
1/2 cup panko bread crumbs
1/2 cup flat-leaf parsley, chopped
1 box whole wheat rotini pasta
1 head cauliflower, roughly chopped
1 medium onion, chopped and divided
salt and pepper
2 cups grated sharp cheddar cheese
1 1/2 cups reduced fat sour cream
1/2 cup skim milk
1 1/2 tablespoons Dijon mustard
4 strips bacon, cut into pieces
Preheat the oven to 400 degrees. Combine the panko and 1/3 cup of parsley and set aside.
Cook the pasta according to package directions, adding the cauliflower for the last 3 minutes of cooking time. Drain the pasta and set aside.
Return the pot to the stove and over medium heat add about 1 tablespoon of oil. Once hot, add the about 3/4 of the onion, salt& pepper, and cook until the onion is soft, about 5-6 minutes. Add back the pasta and cauliflower, cheese, sour cream, milk, and mustard. Stir well to combine.
Transfer the pasta to a 2.5-3 quart casserole dish. Sprinkle with the panko-parsley mixture and bake until bubbly, about 15 minutes.
Meanwhile, in a large skillet combine the bacon and onion. Cook until the onion is soft and the bacon is cooked, about 10 minutes. Once the casserole is ready, top with the bacon mixture. Sprinkle with remaining parsley.