Broccoli and Cauliflower Gratin Mac n Cheese

Name: Broccoli and Cauliflower Gratin Mac n Cheese
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings
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

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Thanksgiving Anytime

Broccoli and Cauliflower Gratin Mac n Cheese

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

695

Total Fat

35

Saturated Fat

20

Carbohydrates

68

Dietary Fiber

6

Sugar

7

Protein

28

Cholesterol

96

Sodium

778

Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

695

Total Fat

35

Saturated Fat

20

Carbohydrates

68

Dietary Fiber

6

Sugar

7

Protein

28

Cholesterol

96

Sodium

778

Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr

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

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.
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.
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.