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I usually try to incorporate healthy elements like vegetables into my quick-fix meals to make them more healthy and nutritious. I love adding green leafy vegetables such as bak choy when I cook ramen and thought it`d be great to add broccoli and cauliflower into my Mac & Cheese dish. I try to stay away from fast food or frozen food if I can help it, but I allow myself to cheat once in a while especially when I only had a short amount of time to fix dinner :)
I found a really good recipe where I can make Mac & Cheese from scratch. I`ll definitely make this soon and if anyone of you would love to try it out, you can always check out the recipe posted below which I found on Rachel Ray`s website :) Have a good weekend guys!
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
Freshly ground black pepper
2 1/2 cups grated extra-sharp Cheddar
Bring a large pot of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer and drain. Add the pasta to the water and undercook by about 2 minutes, drain.
Meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. Add the pasta and cauliflower and 2/3 of the cheese. Stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese. Cool and chill for a make-ahead meal.
To heat and eat, put the casserole on baking sheet and bake it in the middle of a preheated 375 degree F oven until deeply golden and bubbly, about 40 to 45 minutes.