This recipe was adapted from a real simple magazine recipe
It was shared by my WSWE friend and decorative artist Pamela Peterson, who affectionately made this for my daughter and I last year when I was still in a cast
With further adaptations from this family recipe
WHEW!
Cook one pound of whole wheat elbow macaroni – I used a whole grain tri – color bow tie
Add one head of cauliflower during the last 3 minutes of the boil – decide what texture you want your florets to be – I made them into crumblies.
Drain and put back in the same boiling pot
Melt 4 T of butter. Add 4 teas of grated onion, 2 cloves of crushed garlic, 1/4 teas of dry mustard, 1 T of flour, salt and white pepper, cayenne to taste.
Add 1/2 cups of milk ( i used soy with a bit of half and half)
simmer until slightly thick
add 1 1/2 cups of yogurt
one cup of shredded sharp cheddar
toss sauce with pasta
add half the cheesy pasta mixture to an oiled casserole dish
top with thinly sliced tomato
add second half of cheesy pasta mixture
mix together bread crumbs, parmesan cheese, and fresh parsley
( you can also make buttered cubes of bread tossed with the above)
sprinkle over the top and bake at 350 for 45 minutes
YUM
