Macaroni Cheese With Cauliflower And Broccoli Food

BROCCOLI AND CAULIFLOWER GRATIN MAC N CHEESE

Steps:

• 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.

BROCCOLI-CAULIFLOWER MAC AND CHEESE

Steps:

• Steam broccoli and cauliflower until just tender.
• Preheat oven to 375 degrees and grease a 3 quart baking dish.
• Cook pasta 2 minutes less than package directions.
• While pasta cooks, in a medium saucepan over medium heat, melt butter. Ass flour and shallot, and cook 2 minutes, stirring frequently. In a slow stream, add milk,whisking constantly. Increase heat to medium-high and bring to simmer. Cook for 2-4 minutes until thickened.
• Off heat, add salt and cheeses, stirring until cheese is just melted. Combine pasta with cheese sauce, broccoli and cauliflower, and pour the mixture into a baking dish.
• Bake until sizzling and lightly browned on top, about 20 minutes. Let stand at least 5 minutes before serving.

MAC AND CHEESE WITH CAULIFLOWER

Steps:

• Heat 1 tablespoon butter and 1 grated garlic clove in a small nonstick skillet over medium heat until foamy. Stir in the panko, season with salt and pepper and cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and stir in the parsley.
• Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs for al dente, adding the cauliflower during the last 4 minutes of cooking. Reserve 1/4 cup cooking water, then drain the macaroni and cauliflower; set aside. Carefully wipe out the pot.
• Return the pot to the stove, add the remaining 3 tablespoons butter and melt over medium-high heat. Add the remaining 2 grated garlic cloves and cook 1 minute. Whisk in the flour and cook until golden, about 2 minutes. Whisk in the milk, return to a simmer and cook until thickened and smooth, 1 to 2 minutes. Whisk in the cream cheese and cheddar until smooth; season with 1/2 teaspoon salt.
• Stir the spinach into the cheese sauce until wilted, then add the macaroni and cauliflower; season with salt and pepper. Stir in the reserved cooking water, 1 tablespoon at a time, until the sauce is creamy and smooth. Divide among bowls and top with the herbed panko.

CAULIFLOWER AND MACARONI

Steps:

• Heat olive oil over medium flame in pot with low sides.
• Add garlic, parsley, oregano, and red pepper.
• Add 1 cup of reserved liquid from cauliflower and 1 cup water.
• Add cauliflower, cover, and bring water to a boil.
• Add salt and pasta and stir well. Lower heat to simmer and cover.
• Cook and stir until done, about 20 minutes.
• Consistency will be thick and soupy. Can add more cauliflower water if too dry during cooking.
• Sprinkle with cheese before serving.

CAULIFLOWER & MACARONI CHEESE

Steps:

• Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins.
• Melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce.
• Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.