Broccoli & Cauliflower Mac & Cheese

Ingredients

• 2 1/2 cups Cavatappi Pasta (dry)

• 1 cup Broccoli (chopped into florets)

• 1/4 head Cauliflower (medium, chopped into florets)

• 2 tbsps Butter

• 1 oz Unbleached All Purpose Flour

• 1 cup Cow's Milk, Whole

• 1/2 cup Parmigiano Reggiano (grated)

• 4 ozs Cheddar Cheese (grated)

• 1/2 tsp Garlic Powder, Sea Salt & Black Pepper (to taste)

Directions

1. Bring a large pot of water to a boil and cook the pasta according to the package instructions. Add the broccoli and cauliflower to the water when you add the pasta. Strain and return everything to the pot once the pasta is cooked and the vegetables are tender.

2. Melt the butter in a separate pot over medium-low heat. Add the flour and whisk until it starts to thicken. Gradually add the milk, whisking continuously until thickened.

3. Add the parmesan and cheddar cheese and whisk until melted. Add the garlic powder, salt, and pepper.

4. Add the melted cheese to the pot with the pasta and vegetables. Stir to combine. Divide evenly into bowls and enjoy!

Notes

• Leftovers: Refrigerate in an airtight container for up to three days.

• Serving Size: One serving is approximately one heaping cup.

• Gluten-Free: Use gluten-free pasta.

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Nutrition Facts

Makes 4Servings

Nutrients per serving: Calories: 468 | Protein: 21 grams | Fiber: 3 grams | Carbohydrates: 48 grams | Fat: 22 grams | Sugar: 5 grams