ALICE’S VERSION OF CAPRI’S LEMONY PASTA1 lb. favorite pasta2 dozen extra large shrimp (peeled and…
Mac & Cheese with Broccoli and Cauliflower
| Mac & Cheese with Broccoli and Cauliflower | Print |
Recipe By: Alice Morrow
Mac & Cheese with Broccoli and Cauliflower
Ingredients
- 1 small head of broccoli, trim into florets
- 1 small head cauliflower, trim into florets
- 1 lb. short cut pasta (elbow, penne, shell, etc.)
- 2 c. sour cream or Greek yogurt
- 1 T. Dijon mustard
- ½ c. chopped fresh chives
- 3 garlic cloves, grated or crushed into a paste
- Tabasco to taste
- Salt, black pepper to taste
- 2 c. grated extra sharp cheddar cheese
- 1 c. grated mozzarella or Swiss cheese
- Paprika
Instructions
- Bring a large pot of salted water to a boil. Add broccoli and cauliflower and boil for 3-5 minutes. Remove with a strainer and drain. Save water.
- Add pasta to the water and cook, but undercook about 2-3 minutes. Drain.
- In a large bowl, combine the sour cream with mustard, chives, garlic, Tabasco, salt and pepper. In another bowl, combine the two cheeses.
- Add pasta and veggies and ⅔ of cheese mixture. Stir to combine.
- Transfer mixture to a baking dish that has been sprayed with PAM.
- Cover with remaining cheese. At this point, you can cool and chill and serve later or freeze.
- To serve now, put casserole on a baking sheet in a 375 oven. Cook until deeply golden and bubbly, about 45 minutes.
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