Delicious Baked Cauliflower and Broccoli Mac & Cheese

Active Time: 10 minutes • Total Time: 20 minutes Yields: 4 servings

Sometimes we feel like having a big, healthy bowl of roasted cauliflower and broccoli. (not really) Sometimes we feel like eating a gooey, decadent bowl of mac and cheese. And most times, we want to stir them both together and create the best meal ever invented. Presenting cauliflower and broccoli macaroni and cheese! Yep, it's amazing as it sounds.

If you're like us and don't really like a lot of vegetables, this is a great way to add some veggies to your meal without feeling like you're eating it.

Baked Cauliflower and Broccoli Mac & Cheese

Ingredients

• 12 ounces or 4 cups pasta of your choice.

• 2 cup cauliflower florets

• 2 cups broccoli florets

• 4 tablespoons unsalted butter

• 1/2 cup onion

• 1 garlic clove

• 3 tablespoons all-purpose flour

• 2-1/2 cups Almond Milk

• 1/2 teaspoon black pepper

• 1/4 teaspoon nutmeg

• 2 tablespoons spicy brown mustard

• 2-1/2 cup shredded cheddar cheese

• 1 cup panko-style bread crumbs

Directions

1. Preheat oven to 350° F.

2. Bring water to a boil. Add pasta and undercook by 2 minutes.

3. In a separate covered pot, steam broccoli and cauliflower florets for 5 minutes or until tender. Remove and set aside. Discard liquid from pot.

4. Finely chop onion and garlic clove.

5. Using the same pot, over medium heat, melt 3 tablespoons butter then add onion and garlic. Sauté for 3-4 minutes, until tender. Add flour and whisk for one minute. Whisk in Almond milk and season with pepper and nutmeg. Stir until thickened, then stir in the spicy mustard.

6. Add 2/3 of the cheese to the sauce and stir until cheese is melted.

7. Drain pasta. Add cauliflower and broccoli then stir in the cheese sauce.

8. Grease a 9"x 12” baking pan and pour in the pasta mixture. Top with the remaining cheese.

9. Place baking pan in the oven on top of a baking sheet to catch bubble over. After 30 minutes of baking, increase heat to 400° F. Sauté remaining 1 tablespoon butter with 1 cup panko bread crumbs and add to top of casserole. Cook additional 8 to 10 minutes until bread crumbs are browned.

Steps 2 through 8 of this recipe can be done ahead of time. Cool completely, covered, and refrigerated for a make-ahead meal.

Almond milk is low in phosphorous and potassium. Always read labels on milk substitute products and avoid those with phosphate additives.

Nutrients per serving

Calories 442

Protein 18 g

Carbohydrates 52 g

Fat 18 g

Cholesterol 50 mg

Sodium 308 mg

Potassium 278 mg

Phosphorus 315 mg

Calcium 318 mg

Fiber 2.2 g

Renal and renal diabetic food choices

• 1 meat

• 3 starch

• 1 vegetable, medium potassium

• 2 fat

Carbohydrate choices 3-1/2