This creamy, cheesy dish is a healthier twist on classic mac and cheese. Packed with nutritious cauliflower and broccoli, it’s a comforting meal that’s perfect for any night of the week.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 head of broccoli, cut into florets
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
Instructions:
- Cook the Veggies:
- Bring a large pot of salted water to a boil.
- Add the cauliflower and broccoli florets and cook until tender-crisp, about 5-7 minutes.
- Drain well and set aside.
- Make the Sauce:
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour, salt, pepper, garlic powder, and onion powder. Cook for 1-2 minutes, or until the mixture is bubbly and fragrant.
- Gradually whisk in the heavy cream and milk until smooth.
- Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes, or until thickened.
- Combine and Bake:
- Stir in the Parmesan and cheddar cheese until melted and smooth.
- Add the cooked cauliflower and broccoli to the sauce and toss to coat.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until bubbly and golden brown.
Tips:
- For a spicier dish, add a pinch of red pepper flakes to the sauce.
- To make this dish vegan, use plant-based milk and cheese alternatives.
- Serve with a side of crusty bread or a green salad.
Enjoy this delicious and healthy meal!