I took my standard Mac and Cheese recipe and switched out the pasta with vegetables for those nights when I’m craving something decadent, but don’t want the heaviness of lots of carbs. You can cook the broccoli and cauliflower any way you like, I prefer them roasted with olive oil, salt and pepper, but you could steam them or give them a 5 minute blanch in boiling water.
To make this #dinnerdoneby9am I spread the vegetables and cheese sauce into the casserole dish, refrigerate all day, then bake just before serving.
Vegetables
-1 head broccoli, chopped into florets and cooked until just starting to be tender
-1 head cauliflower, chopped into florets and cooked until just starting to be tender
Cheese Sauce
-1 1/2 Tbsp butter
-1 1/2 Tbsp flour
-1 1/2 c milk
-2 c cheddar cheese, shredded
-1 Tbsp Dijon mustard
-1 Tbsp hot sauce
-1/4 tsp salt
-1/4 tsp pepper
Melt butter in large pot, over medium-low heat. Add flour, cook 2 minutes, stirring constantly. Add milk, cook 5 minutes, stirring constantly. Add dijon mustard, the cheese, salt, pepper, and hot sauce. Stir until cheese melts. At this point you could remove the cheese sauce from the heat, stir with the cooked vegetables, then serve, or you can spread it all into a greased casserole dish and bake for 20 minutes at 350.
