Broccoli and Cauliflower Gratin Mac n Cheese

TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Easy

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
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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.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on March 25, 2012

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    I adapted this recipe to satisfy a Gluten Free household by using quinoa macaroni and it turned out great. It is super easy to just use a tub of sour cream than having to worry about the fuss of making a cheese sauce that starts out with butter and flour in a pot. I also added shredded rotisserie chicken to make it a one dish meal. 4 stars because of versatility and ease. Edit: Best to eat this right away. Didn't find reheating to be as good as the first day.

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  • on May 19, 2011

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    We loved it!!!! All 4 of my kids (ages 3-18) enjoyed this and it was very easy to make. They even took it for lunch the next day...and shared it with friends - a couple of whom called me for the recipe. One said she hates veggies and can't work them in but loved the dish. My daughter wants to add diced grilled chicken the next time we make it. Very good....and versatile!

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  • on May 11, 2011

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    I first made this dish on Thanksgiving in 2010 to RAVE reviews! Even one of our pickest eaters enjoyed this wonderful dish. It is VERY simple to prepare, and with summer almost here the broccoli and cauliflower will be very reasonably priced. Even with the cost of fresh veggies,I have made it several times this past winter as a meatless meal. I simply added garlic bread with mozzarella cheese and it made a very warming meal. If you have not tried this dish, you do not know what you and your family are missing!! Mindy in Bristol,Virginia

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