Broccoli and Cauliflower Gratin Mac n Cheese

• Salt
• 1 small head or bundle broccoli, trimmed into florets
• 1 small head cauliflower or half a large head, trimmed and cut into florets
• 1 pound whole-wheat macaroni or penne or other short cut pasta
• 2 cups sour cream or reduced-fat sour cream
• 1 tablespoon Dijon mustard
• 1/3 cup finely chopped chives
• 2 cloves garlic, peeled and grated or crushed into paste
• A few drops hot sauce
• Freshly ground black pepper
• 2 1/2 cups grated extra-sharp Cheddar

1. Bring a large pot of water to a boil over medium heat.
2. Salt the water and add the broccoli and cauliflower florets.
3. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer and drain.
4. Add the pasta to the water and undercook by about 2 minutes, drain.
5. Meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste.
6. Add the pasta and cauliflower and 2/3 of the cheese.
7. Stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese.
8. Cool and chill for a make-ahead meal.
9. To heat and eat, put the casserole on baking sheet and bake it in the middle of a preheated 375 degree F oven until deeply golden and bubbly, about 40 to 45 minutes.

salt, head, cauliflower, macaroni, sour cream, mustard, chives, garlic, freshly ground black pepper, cheddar

Taken from www.foodnetwork.com/recipes/rachael-ray/broccoli-and-cauliflower-gratin-mac-n-cheese-recipe.html (may not work)