Broccoli And Cauliflower Au Gratin

• 16 ounces, weight Frozen Broccoli
• 16 ounces, weight Frozen Cauliflower
• 4 Tablespoons Butter
• 1/4 cups All-purpose Flour
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 2 cups Milk
• 1 pound Sharp Cheddar, Shredded
• 2 ounces, weight Velveeta, Optional For Added Creaminess
• FOR THE TOPPING:
• 1/2 cups Panko Breadcrumbs
• 1/2 cups Shredded Sharp Cheddar

1. 1. Lightly steam the broccoli and cauliflower.
2. 2. Meanwhile, melt butter in a medium saucepan. Add flour to make a roux and cook for 1-2 minutes to cook away the flour taste.
3. 3. Slowly add the milk to the roux. Cook for several minutes until the mixture has thickened. Stir in salt and pepper.
4. 4. Add the cheese and stir until melted.
5. 5. Mix the broccoli, cauliflower and cheese sauce then place in a 13x9 pan. For the topping, combine the panko and shredded cheddar then sprinkle over the broccoli mixture. Bake at 350u0b0F for 20-30 minutes.

broccoli, cauliflower, butter, ubc, salt, pepper, milk, cheddar, weight velveeta, breadcrumbs, shredded sharp

Taken from tastykitchen.com/recipes/sidedishes/broccoli-and-cauliflower-au-gratin/ (may not work)