Broccoli and Cauliflower Mac and Cheese
Serves 8
- 12 oz boxed macaroni
- 16 oz frozen package broccoli and cauliflower, thawed
- 1/4 C onion
- 2 C fat free milk
- 2 eggs
- 2 C reduced fat shredded cheddar cheese
- 4 Tbsp parmesan cheese
- 1 tsp mustard
- 1 tsp garlic powder
- 1/2 tsp crushed red pepper
- 1 tsp pepper
- 1 tsp butter
2. Boil water for pasta and cook until tender. Drain pasta.
3. Puree the broccoli, cauliflower, and onion. Set aside.
4. On the stove-top, combine all the ingredients along with the pasta. Stir on low until all ingredients are well blended.
5. Pour mixture into a 9 X 12 pan and cook for 30 minutes on 400F.
6. Remove pan from oven and let cool for about 5 minutes. Lastly, sprinkled your desire amount of Parmesan cheese on top of pasta.
Brandon's review:
I give this meal 7.6 smacks or maybe 7.65....okay, okay 7.66.....which if we round up then we get 7.7 smacks and seven is a holy number so this mac and cheese was righteous!
Sam, I want to know more about the vegetable content. How does the taste actually come through the dish? Does it taste like broccoli and cauliflower or is it subtle? I would like to try this, but my distaste of anything green has me on the fence.
ReplyDeleteThe different spices and herbs used in the recipe will give the dish flavors. I didn't really taste the broccoli and cauliflower; however, if you didn't like the look of green things, you could go without the broccoli and the dish would still have flavor. The vegetables does give the dish extra thickness along with all the cheese.
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