Broccoli and Cauliflower Cheese Bake

Creamy mozarella and swiss cheeses create the irresistable base for these tasty veggies, while a hint of cayenne pepper gives them a kick your guests will adore. Jenn Tidwell, Fair Oaks, CA

• Ready In: 55 mins
• Serves: 16

Ingredients

• 7  cups  fresh cauliflower florets
• 6  cups fresh broccoli florets
• 3  tablespoons butter
• 1⁄3 cup all-purpose flour
• 1 1⁄2 teaspoons spicy brown mustard
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon pepper
• 3 3⁄4 cups milk
• 1 1⁄2 cups  shredded mozzarella cheese, divided
• 1 1⁄2 cups  shredded swiss cheese, divided

Directions

1. Place cauliflower and broccoli in a dutch oven; add 1 inch of water. Bring to a boil. Reduce heat, cover and simmer for 3 to 5 minutes or until crisp-tender. Drain, transfer to a 9 x 13" baking dish coated with nonstick spray.
2. In a small saucepan, melt butter. Stir in the flour, mistand, salt, nutmet, cayenne and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened.
3. Stir in 1-1/4 cups each mozzarella and swiss cheeses until melted. Pour over vegetables. Bake, uncovered at 400 for 15 to 20 minutes or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes longer or until golden brown.