This week we have a great price on Sour Cream at Fry’s ($.49) and also on Cauliflower ($.98 per lb at Sprouts) – Barilla Pasta as well. I took this time to use this to my benefit last night & put together food for the kids for today – turned out terrific!
As much as my kids love most vegetables, any time that you can sneak them in their favorite food so they can eat more is a plus – I opted to puree the Cauliflower – so that they were out of sight, out of mind….. they had no idea the half head of Cauliflower was in there, and today the pot is almost half gone.
1/2 Head of Cauliflower, cut into pieces
1/2 C. Butter
2 C. Milk – more or less – use your judgment!
1/4 C. Flour
1 – 1/2 Blocks of Kraft Cheese, 8 oz Medium Cheddar
1/2 C. Sour Cream
A spoon of Ground Mustard
1 Box of Whole Wheat Barilla Mustard
Chop up the Cauliflower with a knife – throw in a pot of boiling water on the stove. Meanwhile, throw the pasta into another pot – and cook al dente (4-5 minutes).
In a pan on the stove, melt the butter, and add the flour – make a paste, and add the milk – whisk until well blended and let thicken slightly on the stove. Drain the Cauliflower and toss into your blender along with butter/flour/milk mixture and puree until blended.
Put the puree mixture back in the pan on the stove and add the cheese until melted – season with salt to taste, pepper, and ground mustard.
How much milk? I can’t say I even measure – use your judgment. Use 2 Cups to start – you can add more from there. I love creamy mac & cheese so I tend to use more.
Drain the pasta, and throw in the Dutch Oven – mix in the pureed mixture and add 1/2 C. Sour Cream and mix until well blended. Top with bread crumbs and pop into the oven for 25-30 minutes.