Veggie Gratin Mac ‘n Cheese Recipe

Vegetables add nutrition to one of America’s favorite comfort foods.

Veggie Gratin Mac 'n Cheese

Both children and adults will love this savory macaroni and cheese.

Courtesy Family Features

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Veggie Gratin Mac ‘n Cheese

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 penne pasta or macaroni
2 cups reduced-fat sour cream
1 tablespoon Dijon mustard
1/3 cup finely chopped chives
2 cloves garlic, peeled and grated, or crushed into paste
Few drops hot sauce, to taste
Salt and freshly ground black pepper, to taste
2 1/2 cups grated extra-sharp cheddar, divided

Bring large pot of water to boil over medium heat. Salt water; add broccoli and cauliflower florets. Boil for 5 minutes, then remove with a strainer and drain. Add pasta to water and undercook by about 2 minutes, drain. (In other words, cook until pasta is about 2 minutes away from being tender.)

Meanwhile, in large bowl, combine sour cream, mustard, chives, garlic, hot sauce, and salt and pepper. Add pasta, vegetables and 2/3 of the cheese. Stir to combine, then transfer to a casserole dish and top with remaining cheese.

Cool and refrigerate for a make-ahead meal, or heat and eat.

To heat and eat, place 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.