4 Cheese Broccoli Cauli Mac

4 Chz Broccoli Cauli Mac

Prep Time: 20 Min
Cook Time: 50 - 55 Min

Yields: 4 + Servings

WHAT YOU NEED

• 2 1/4 C Dry Macaroni Noodles
• 2 1/2 C Broccoli Florets
• 2 C Cauliflower Florets
• 1 1/2 C Red Leicester Cheese, shredded
• 1 C Monterey Jack with Hot Peps, shredded
• 2/3 C Pizza Mozzarella, shredded
• 1 C Extra Old White Cheddar, shredded
• 1 1/2 C Whipping Cream, room temp
• 1/4 Unsalted Butter, melted & cooled
• 3 Large, Free-Range Eggs
• 1 Tsp. Dry Mustard Powder
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• 1/4 Tsp. Cayenne Powder
• 1/2 Tsp. Himalayan Salt
• Cracked Pepper

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil.
• In the meantime, whisk together the cream, butter, eggs, mustard, cayenne, garlic & onion powders, salt, and a few cracks of pepper. Set aside.
• Once the water is ready, add your cauli / broccoli florets and let those go about 3 minutes. Strain to an iced bath and add your noodles to the boiling water. Cook the noods until they're almost perfectly al dente, but not quite finished. Strain the pasta, turn off the heat, and return the pot to the burner that is now off. Add the noodles back to the pan and pour in the cream mixture. Mix together all of the cheeses and reserve 1/4 of what you have for the top. Stir the remaining cheese in to the mac pot until everything is nice and melty and combined.​

• Preheat oven to 350 F and spray the inside of a 7' x 11' baking dish with cooking spray. Transfer the creamy mac to the baking dish and if needed, use a rubber spatula to move around the broc / cauli chunks to evenly distribute them. Tap the dish off the counter a few times to settle everything. Top with the reserved cheese.
• Bake for 35 - 40 minutes until bubbly, golden brown, and set. Remove and set the dish on a cooling rack for about 5 minutes.
• Cut the mac and cheese in either 6 larger pieces, or 8 smaller ones. Serve and ENJOY! Refrigerate any remaining mac for 4 days. 

HAPPY VEG