Cheesy Broccoli And Cauliflower

• 2 large head broccoli (about 3 to 3 1/2 pounds total)
• 1 medium head cauliflower (about 2 pounds)
• Cheese Sauce
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 3/4 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 tablespoon Dijon mustard
• 1 (4 1/4 ounce) can diced green chilies, drained (to taste, I use 1/3 can)
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon salt
• additional milk, if needed, to thin sauce

1. Cut broccoli and cauliflower into florets, discarding outer leaves and stems.
2. You should have about 8 cups broccoli florets and 4 cups cauliflower.
3. In a large pot, bring 8 cups of lightly salted water to a boil.
4. Add cauliflower; cook 2 minutes.
5. Add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. Drain.
6. While vegetables are cooking, make Cheese Sauce:
7. In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
8. Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
9. Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
10. Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
11. To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
12. Do Ahead: Cook vegetables, rinse under cold water to stop cooking. Drain and refrigerate. Prepare sauce; let cool, then cover and refrigerate up to a day ahead.
13. To serve, uncover; remove from refrigerator and let stand 30 minutes.
14. Reheat separately in microwave oven (adding more milk to sauce as needed).

broccoli, head cauliflower, cheese sauce, unsalted butter, allpurpose, milk, cheddar cheese, mustard, green chilies, hot pepper, salt, additional milk

Taken from www.food.com/recipe/cheesy-broccoli-and-cauliflower-150913 (may not work)