Mac and cheese with broccoli and cauliflower

Votes: 3

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

This Mac 'n' Cheese Casserole, made with macaroni and cheese sauce, will be richer, have a more interesting texture, and a new flavor when made with a vegetable mix of broccoli and cauliflower. A dollop of Dijon mustard adds a brighter flavor. This casserole makes a great hearty breakfast. Prepare it the night before and refrigerate it, then bake it in the oven the next morning. Any small pasta will do. Boil it until half-cooked, then combine with the remaining ingredients, sprinkling with cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small head of broccoli, cut into florets
1 small head of cauliflower or half a large head, cut into florets
450 g whole grain pasta, penne or other short pasta
2 cups regular or low-fat sour cream
1 tbsp Dijon mustard
1/3 cup finely chopped chives
2 cloves garlic, peeled and grated or pressed through a garlic press
A few drops of hot sauce
Freshly ground black pepper
2.5 cups grated sharp cheddar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: broccoli cabbage, cauliflower, pasta, penne pasta, sour cream, Dijon mustard, chives, garlic, hot sauce, cheddar cheese

Cooking the dish according to the recipe:

Bring a large saucepan of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower. Cook for 5 minutes, then remove with a slotted spoon. Add the pasta and cook until half-cooked, draining it 2 minutes before the end of the cooking time.
Meanwhile, in a large bowl, combine the sour cream, mustard, onion, garlic, hot sauce, and salt and pepper to taste. Add the pasta and cabbage and 2/3 of the cheese. Stir to combine, then transfer to a casserole or baking dish and sprinkle with the remaining cheese. Refrigerate until ready to bake.

To reheat, place the casserole on a baking sheet and bake the pasta on the middle rack of the oven at 190°C (375°F) until golden brown and bubbling, about 40 to 45 minutes.

Categories:

recipe / Breakfast / Main courses / Pasta / Vegetables and mushrooms / Casseroles / American cuisine / Rachael Ray

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