Comfort food

My go-to comfort food recipe is getting dusted off this week. It's going to be a busy one: catch up from hospital stays always clogs up the works of the household. Amelia continues to do very well, and is even tolerating laying semi-flat in bed. Aaron is back to work tomorrow, and on call to boot. What a way to spend my 31st birthday! At least we will be home for it, though!

Whole Grain Mac 'n' Cheese Casserole

12 ounces multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
1/2 cup fresh flat-leaf parsley, chopped
3 tablespoons butter
Kosher salt and black pepper
2 cups grated extra-sharp Cheddar
1 1/2 cups full fat sour cream
1/2 cup full fat raw milk

  • Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
  • Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of melted butter, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
  • Return the pasta pot to medium heat and add the remaining tablespoon of butter. Mix in the pasta, cauliflower, cheese, sour cream, milk, 1 teaspoon of salt & 1/2 teaspoon of pepper. Stir until combined.
  • Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

Recipe adapted from Real Simple, photo courtesy of Carrots 'n' Cake. Why do I use full fat milk products and butter instead of an unsaturated vegetable oil option? Read here for more information.