Cheesy Broccoli and Cauliflower

Great way to dress up veggies!

• Ready In: 23 mins
• Serves: 12

Ingredients

• 2  large head broccoli (about 3 to 3 1/2 pounds total)
• 1  medium head cauliflower (about 2 pounds)

• Cheese Sauce

• 3  tablespoons unsalted butter
• 3  tablespoons all-purpose flour
• 1 3⁄4 cups milk
• 2  cups  shredded sharp cheddar cheese
• 1  tablespoon Dijon mustard
• 1 (4 1/4ounce) can diced green chilies, drained (to taste, I use 1/3 can)
• 1⁄4 teaspoon  hot pepper sauce
• 1⁄8 teaspoon salt
•  additional milk, if needed, to thin sauce

Directions

1. Cut broccoli and cauliflower into florets, discarding outer leaves and stems.
2. You should have about 8 cups broccoli florets and 4 cups cauliflower.
3. In a large pot, bring 8 cups of lightly salted water to a boil.
4. Add cauliflower; cook 2 minutes.
5. Add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. Drain.
6. While vegetables are cooking, make Cheese Sauce:
7. In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
8. Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
9. Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
10. Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
11. To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
12. Do Ahead: Cook vegetables, rinse under cold water to stop cooking. Drain and refrigerate. Prepare sauce; let cool, then cover and refrigerate up to a day ahead.
13. To serve, uncover; remove from refrigerator and let stand 30 minutes.
14. Reheat separately in microwave oven (adding more milk to sauce as needed).