Baked Cheesy Pasta


Tropical Fruit Parfait

You’ll Need

  • ½ lb (2 cups) short whole wheat or fun-shaped pasta
  • 2 Tbsp butter
  • ⅛ cup all-purpose flour
  • ⅛ cup chopped onion
  • 1 ¾ cups milk
  • ½ cup sour cream
  • ½ lb (250 g) white cheddar cheese, shredded
  • Salt and pepper to taste
  • ¼ cup whole wheat bread crumbs
  • ¼ cup parmesan cheese, grated
  • 1 cup chopped cauliflower (fresh or fresh frozen)

Prep and Cook

  • Preheat oven to 350 degrees.
  • In a large pot of boiling salted water, cook pasta until al dente.
  • Drain, rinse thoroughly under cold water and return to pot with a drizzle of olive oil to avoid sticking.
  • Melt butter in saucepan.
  • Add onions and cook over medium heat until onions are translucent.
  • Mix in flour and stir for 3–4 minutes.
  • Pour in milk, ½ cup at a time, and whisk constantly.
  • Bring sauce to a boil, reduce heat and then continue to stir until sauce is thick and creamy.
  • Remove pot from heat and add sour cream, shredded cheese and salt and pepper.
  • Combine sauce, cauliflower and cooked pasta, stirring to coat.
  • Pour pasta and sauce into a 9” x 9” buttered casserole dish.
  • Combine breadcrumbs and parmesan cheese and sprinkle over pasta.
  • Bake covered (with tin foil or lid) for 20 minutes.
  • Remove foil (or lid) and cook for another 10 minutes or until top is crispy and browned.


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