I had a head of cauliflower that was languishing in my vegetable drawer, but I wasn’t in the mood for roasting it like I usually do. Then I remembered this recipe for mac & cheese — it looked easy, and I had all the ingredients.

I made  a few changes to the recipe to accommodate what was on hand:

  • I had 5 oz of Swiss cheese, 8 oz of sharp cheddar, and 3 oz of Gruyere.
  • I wanted to make it more “casserole” like, so I added 1/2 a pound of cooked Italian sausage. My husband suggested trying chorizo the next we make it.
  • I didn’t have any fresh parsley ( and it was too cold to go out to the store),  so I omitted that, but added some dried parsley to the bread crumbs ( I had panko).

With some steamed broccoli, this made a tasty meal.

Difficulty (1-5): 2  Nothing too complicated here, but a fair number of steps
Result (1-5): 4  Tasty, healthier than normal mac & cheese, and a complete meal w/the addition of a protein.