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4 from 1 vote

Green Goddess Mac and Cheese

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 4 -6


  • 8 oz. corkscrew pasta or penne, elbow or shells
  • 2 cups cauliflower florets
  • 3 Tablespoons flat leaf Italian parsley, finely chopped
  • 2 Tablespoons tarragon finely chopped
  • 2 Tablespoons cilantro finely chopped
  • 1 Tablespoon basil finely chopped
  • 1 Tablespoon shallot finely chopped
  • 1 teaspoon garlic minced
  • 1 teaspoon lime juice
  • ¼ teaspoon Dijon mustard
  • ½ cup sour cream
  • ¼ cup milk
  • 1 cup shredded mozzarella cheese
  • ¾ cup shredded sharp cheddar cheese
  • salt and pepper to taste
  • cup Panko crumbs
  • 1 Tablespoon olive oil


  • Preheat oven to 375 F. Lightly oil a 9 inch baking dish (or spray with non-stick coating).
  • In a large pot of salted water, cook pasta according to package directions. Add cauliflower florets to the pot for the last 3 min. of cooking. Rinse and drain well.
  • While the pasta is cooking, finely chop parsley, tarragon, cilantro, basil and shallot and add to a large mixing bowl. Add garlic, lime, Dijon mustard, sour cream, milk, cheeses and mix thoroughly. Add cooked pasta and cauliflower and mix well. Add salt and pepper to taste and additional milk if needed to reach desired consistency.
  • Spread pasta mixture in the prepared baking dish and place in the oven. Cook until bubbly and browned, approx. 12-15 min.
  • While pasta is cooking in oven, heat olive oil in a small fry pan over medium-high heat. Add Panko crumbs and cook, stirring frequently, until browned and toasted. (approx. 2-3 min.) Remove from pan and set aside.
  • Remove pasta from oven and garnish with Panko crumbs. Serve immediately.

The original green goddess recipe called for chives ( instead of cilantro and basil) feel free to substitute 2 Tablespoons chives if desired.