Marcaroni and Cheese with Cauliflower

from "Real Simple" magazine
The original recipes has you make your own bread crumbs, I used panko bread crumbs instead.
Hopefully, this will freeze well despite having sour cream in the dish.

to reheat: defrost, cover with foil, and bake at 350 until warm. I added a bit of milk as it seemed a bit dry.

This might help some kids eat cauliflower! (although Owen picked it all out)

Ingredients

12 ounces elbow macaroni
1 head cauliflower, roughly chopped
1 tablespoons olive oil
kosher salt and black pepper
1 onion finely chopped
1 1/2 cp grated extra-sharp cheddar (6 ounces)
1 1/2 cups reduced fat sour cream
1/2 cup 1 percent milk
1 tablespoon Dijon mustard
panko bread crumbs

Directions

1. Heat oven to 400 F. Cook pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time, drain.

2. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon of 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.

4. Transfer to a shallow 3 quart baking dish, sprinkle with bread crumbs, and bake until golden brown, 12 to 15 minutes.