non-stick cooking spray
2 Tbsps olive oil, divided
1/3 cup panko bread crumbs
2 Tbsps chopped parsley
1 cup Skinner® Elbows
2 cups cauliflower florets
3 each garlic cloves, minced
1 medium onion, diced
1/2 cup reduced fat sour cream
1/4 cup 2% milk
1 cup shredded Gruyere cheese
1/2 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
  salt, to taste
  ground black pepper, to taste

Cooking Directions:

1.  Preheat oven to 375º F.  Coat a 9-inch baking dish with nonstick cooking spray.

2.  Heat 1 tablespoon olive in a large skillet over medium high heat. Add panko breadcrumbs and cook, stirring, until browned and toasted, about 3 minutes. Stir in parsley; set aside.

3.  In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower florets; drain well.

4.  Heat remaining 1 tablespoon olive oil in the pot. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3 to 4 minutes.

5.  Stir in pasta, cauliflower, sour cream, milk and cheeses, a handful at a time, until smooth; season with salt and pepper to taste. Add more milk as needed until desired consistency is reached.

6.  Spread pasta mixture into the prepared baking dish. Place into oven and bake until bubbly, about 12 to 15 minutes.  Serve immediately, sprinkled with additional panko breadcrumbs, if desired.