Cooking with Josh


Broccoli and cauliflower au gratin mac and cheese

Posted By: Josh Booth · 6/20/2013 12:45:00 PM

    • 1 small head or bundle broccoli, trimmed into florets
  • 1 small head cauliflower or half a large head, trimmed and cut into florets
  • 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 finely chopped chives
  • 2 cloves garlic, peeled and grated or crushed into paste
  • A few drops hot sauce
  • Salt and freshly ground black pepper
  • 2 1/2 cups grated extra-sharp cheddar

  1. Bring large pot of water to a boil over medium heat. Salt water and add broccoli and cauliflower florets. Boil vegetables for 5 minutes, then remove with a spider or a strainer and drain.
  2. Add pasta to water and undercook by about 2 minutes, drain.
  3. Meanwhile, combine sour cream in large bowl along with mustard, chives, garlic, hot sauce, salt and pepper, to taste.
  4. Add pasta and cauliflower and 2/3 of the cheese. Stir to combine, then transfer to a casserole dish or Ziploc VersaGlass container and cover with remaining cheese. Cool and chill for a make-ahead meal.
  5. To heat and eat, put casserole on baking sheet and bake in the middle of a preheated 375°F oven until deeply golden and bubbly, about 40 to 45 minutes.
Preparation Time
20 minutes
Cook Time
1 hour
Yield 6 servings
Notes, Tips & Suggestions
Tip: Make a double batch and freeze for a later date.

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