Easy Cauliflower and Broccoli and Turmeric Mac and Cheese

All Photos © Christine Elise McCarthy 2014

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Buy a signed and LETTERED (hence – limited to 26 copies) copy of my book FROM THE LINK BELOW, and get copy of the short on DVD & 3 signed bookplates so you can give three people signed copies as gifts. The cost will be $25 which will include DOMESTIC shipping.

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I took those two outdoor images this weekend on my Hollywood sign hikes. Living in LA does NOT suck. Don’t believe the hype.

You know what else doesn’t suck? Pretty much any variety of mac & cheese. But being a big fat ass does suck – so I added a huge head of cauliflower & two small heads of broccoli to this so it is about 50% veggies & 50% pasta. Easy & delicious. I skipped the whole roux business so this is a very quick dish to put together.

I used turmeric because it adds that vibrant yellow color but I also added it because it is really good for you. Google “turmeric benefits” or look HERE & see some of the amazing good it can do for you.

Easy Cauliflower and Broccoli and Turmeric Mac and Cheese

Feeds 6 easily

INGREDIENTS

1 lb dry pasta

1 large head cauliflower – cut into bite-size florets

2 medium heads broccoli – cut into bit-sized florets

1 cup sour cream

1/2 pint heavy cream

3 cups pepper jack cheese – grated

2 cups cheddar cheese – grated

1 TBS turmeric

1 tsp salt

1 TBS ground pepper

A few squirts of hot sauce – I used Crystal (optional)

1-2 cups panko or other bread crumbs

DIRECTIONS

Heat the oven to 350 & grease a large casserole pan or a bunch of ramekins. The quantity I ended up with filled my largest casserole pan plus two ramekins. Your results may vary depending on the quantity of vegetables you use & the sort of pasta.

Put the cauliflower florets in a large pot of water (large enough to hold all the pasta & veggies). Heat it to boil & add the pasta. Cook as long as the package says – but add the broccoli in the final three minutes.

Toss with all the other ingredients (except the breadcrumbs) and top with the panko.

Bake for about 30 minutes or until the cheese is bubbly & the breadcrumbs are beginning to brown.

Devour.