April 20, 2016

Broccoli-Cauliflower-Pasta-Cheese Casserole

I found this recipe a long time ago and it is a family favorite because it is delicious and the kind of meal you want to eat often!

  • broccoli florets (you can use frozenand you want to use the equivalent of half a head of fresh)
  • cauliflower florets equivalent of about half a small head of cauliflower
  • 1 tbsp olive oil
  • black pepper
  • 1 pint of cherry tomatoes sliced in half
  • 8 ounces of pasta shells or elbow macaroni
  • 1 cup of flour
  • 1 cup of milk
  • 1 cup of cheddar cheese
  • kosher salt to taste 

 Prepare your pasta and drain well.
Toss the broccoli, cauliflower and tomato slices with 1 Tablespoon of the olive oil, salt and pepper and roast for about 15 minutes or until they are roasted and tender.
 Now heat the remaining olive oil in a sauce pan and heat.  Add the flour and whisk together well for  half a minute then slowly add the milk whisking as you go to blend completely.
Allow the sauce to thicken.

Remove from heat and stir in your cheese. The sharper the cheese the more flavorful the dish.
Add to this your vegetables and pasta and place all in a baking dish.
Cover top with more cheese (and  you can add a blend of cheeses too) and bake at 425F for about 5-6 minutes or until golden on top.

Cross posted at Rock and Roll Cafe

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  1. This sounds wonderful, Annie. I'm writing this down! Have a lovely day.

  2. Wow Annie. This looks & sounds dee-lish!! I'm not much of a cook but I'm tempted to try this one. Hugz!


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