Recipe Review: Macoroni and Cheese with Cauliflower

I noticed this recipe on Carrots'n'Cake and I made it this weekend. Its from Real Simple.

It was good, but I think it would have been better without baking it. I tend to prefer creamy macoroni as opposed to dry and baked.

I re-heated some leftovers on the stove tonight and added some more milk, sour cream and a bit more grated old cheddar to juice it up.

Final thoughts: It was good, but I'd tweak it some more if I were to make it again
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Cooking with extra-sharp Cheddar lets you use less cheese without giving up flavor. Tender cauliflower adds fiber and vitamin C.

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 olive oil Kosher salt and pepper 1 onion, finely chopped 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
1 1/2 cups reduced-fat sour cream
1/2 cup 1 percent milk
1 tablespoon Dijon mustard

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 the oil, 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 oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes.

Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.