- 4
- 20 mins
- 80 mins
Ingredients
- Salt (for boiling water
- 1 small head or bundle of broccoli, trimmed into florets
- 1 small head cauliflower or half a large head, trimmed and cut into florets
- 1 lb. whole-wheat macaroni, pennem, or other short cut pasta
- 2 cups sour cream or reduced fat sour cream
- 1 Tbsp Dijon mustard
- 1/3 cup finely chopped chives
- 2 cloves garlic, peeled and grated or crushed into paste
- 1 few drops of hot sauce
- freshly ground black pepper
- 2 1/2 cups grated extra-shart Cheddar
Preparation
Step 1
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 begetables 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 the mixture 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 a baking sheet and bake it in the middle of a preheated 375 degrees oven until deeply golden and bubbly about 40 to 45 minutes).