Broccoli and Cauliflower Gratin Mac n Cheese (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
salt |
1 small head or bundle broccoli, trimmed into florets |
1 small head cauliflower or half a large head, trimmed and cut into florets |
1 pound whole-wheat macaroni or penne or other short cut pasta |
2 cups sour cream or reduced-fat sour cream |
1 tablespoon dijon mustard |
1/3 cup finely chopped chives |
2 cloves garlic, peeled and grated or crushed into paste |
a few drops hot sauce |
freshly ground black pepper |
2 1/2 cups grated extra-sharp cheddar |
Directions:
1. Bring a large pot of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer and drain. Add the pasta to the water and undercook by about 2 minutes, drain.
2. Meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. Add the pasta and cauliflower and 2/3 of the cheese. Stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese. Cool and chill for a make-ahead meal.
3. To heat and eat, put the casserole on baking sheet and bake it in the middle of a preheated 375 degree F oven until deeply golden and bubbly, about 40 to 45 minutes.
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