Broccoli Cauliflower Mac And Cheese Recipes

MACARONI CHEESE WITH CAULIFLOWER AND BROCCOLI

Steps:

• Preheat the oven to 200°C, gas mark 6. Cook the pasta in plenty of boiling water for 8 minutes until just tender. Place the cauliflower and broccoli in a steamer (or sieve) and set over the pasta for the last 5 minutes until almost tender. Drain the pasta and place in a 1.75 litre ovenproof baking dish with the vegetables. Melt the butter in a medium non-stick pan and stir in the flour. Cook for 1 minute until thick, then off the heat gradually whisk in the milk, keeping the mixture smooth. Return the pan to the heat and stir constantly until thickened. Simmer for 2 minutes, then remove from the heat, stir in the cheese, mustard and seasoning and pour over the pasta and vegetables. Sprinkle the crust over the dish. Cook in the oven for 20-25 minutes until the top is crisp and golden. Serve as it is, or with grilled or roasted meats.

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.

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 AND CAULIFLOWER CHEESE CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
• Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
• Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
• Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

BROCCOLI & CAULIFLOWER CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
• To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
• Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.