Cheesy macaroni with cauliflower

Don't judge a vegetable by its color! Cauliflower adds vitamin C to this comfort-food dish, boosting your immunity to make you feel well from the inside out.

Ingredients

nonstick cooking spray
2 tablespoons canola oil, divided
1/3 cup panko breadcrumbs
1/4 cup chopped fresh parsley
1 1/4 cups whole-grain elbow macaroni
2 1/2 cups cauliflower florets
1/2 cup minced onion
5 cloves garlic, minced
3 ounces cream cheese (1/3 less fat), softened
1/2 cup 1% milk
1 1/4 cups shredded fontina cheese
1/2 cup shredded sharp cheddar cheese
1/4 cup shredded parmesan cheese
salt and freshly ground black pepper, to taste*

Directions

1. Preheat oven to 375 F.
2. Spray an 8-by-8-inch pan with nonstick cooking spray. Set aside.
3. In a medium skillet, heat 1 tablespoon canola oil over medium heat. Add panko and stir, cooking until lightly browned (about 2 to 3 minutes). Add parsley, stir, remove from heat and set aside.
4. In a large pot, cook macaroni according to package directions. In the last 3 to 5 minutes of cooking time, add cauliflower florets, cooking until tender. Drain well and set aside.
5. In another large pot, heat remaining oil over medium heat. Add onion and garlic, cooking until onions are translucent (about 3 to 4 minutes). Stir in the macaroni, cauliflower, cream cheese and milk. Then stir in the fontina, cheddar and parmesan cheese, a little at a time to allow for melting. You may need to add more milk to make it creamy.* Add salt and pepper, to taste.*
6. Pour mixture into the prepared 8-by-8-inch pan. Bake for 10 to 13 minutes, until bubbly. In the last 2 to 3 minutes of baking time, sprinkle panko mixture on top.
7. Serve warm.

Makes 6 servings

Recipe contains: wheat, milk

Carb choices per serving: 1 1/2

*Option not included in nutrition facts.