Green Goddess Mac and Cheese

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 minutes of cooking. Rinse and drain well.

While the pasta is cooking, finely chop parsley, tarragon, cilantro, basil and shallot and add it into a large mixing bowl. Add garlic, lime juice, Dijon mustard, sour cream, milk and cheeses and mix thoroughly. Add cooked pasta and cauliflower and mix well. Add salt and pepper to taste and add some additional milk if needed to reach desired consistency.

Spread pasta mixture into the prepared baking dish and place in the oven. Cook until bubbly and browned, approximately 12-15 minutes.

While pasta is cooking in the oven, heat olive oil in a small fry pan over medium-high heat. Add panko crumbs and cook, stirring frequently, until browned and toasted (approximately 2-3 minutes). 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) so feel free to substitute 2 tablespoons chives if desired.