Wednesday, January 26, 2011

Thrifty Recipe- Broccoli and Cauliflower Gratin Mac 'n Cheese

Tried this recipe last week and it turned out really well. It also made a lot of hearty leftovers. My potato masher came in handy to mush it up for our daughter, who also loved it! The whole wheat pasta, broccoli, and cauliflower balance the naughtiness of all the cheese and sour cream. Here's a link to the recipe on Rachael Ray's website.
Rachael Ray's Official Website :: Broccoli and Cauliflower Gratin Mac 'n Cheese

Broccoli and Cauliflower Gratin Mac 'n Cheese

  • Salt
  • 1 small head or bundle broccoli, trimmed into florets (I used half a bag of frozen broccoli)
  • 1 small head cauliflower or half a large head, trimmed and cut into florets (I used half a bag of frozen cauliflower)
  • 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 chives, finely chopped (I used dried)
  • 2 cloves garlic, peeled and grated or crushed into paste
  • A few drops of hot sauce
  • Freshly ground black pepper
  • 2 1/2 cups grated extra-sharp cheddar cheese, divided
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, then 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 two-thirds of the cheese. Stir to combine, then transfer 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, place the casserole on baking sheet and bake it in the middle of a pre-heated 375°F oven until deeply golden and bubbly, about 40-45 minutes.

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