Veggie Mac & Cheese

This recipe is from Taste of hOme. WE liked it a lot but next time i would make more of the sauce and add more salt, maybe a variety of cheese, too.

INGREDIENTS

• 1-1/2 cups uncooked elbow macaroni
• 3 cups fresh broccoli florets
• 2 cups fresh cauliflowerets
• 3 large carrots, halved lengthwise and thinly sliced
• 2 celery ribs, sliced
• 1 tablespoon butter
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 1 cup 2% milk
• 1 cup chicken broth
• 3 cups shredded sharp cheddar cheese
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon paprika

DIRECTIONS

Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish.

Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper.

Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes. Yield: 12 servings.

Cauliflower Quiche

This is a very flavorful crustless quiche! I made it the first time with whole cauliflower florets and it was fine, but they were very al dente, so I would recommend cutting them up smaller, or slicing them.

Caramelize the heck out of a large onion, cut up well. Thickly slice a cup or so of cauliflower florets and toss with salt and paprika. Shred some sharp cheddar. Whisk 8 eggs with salt, pepper, garlic salt and 1 cup cottage cheese. Get all of this into pie plate and sprinkle in some bacon bits or sausage. Bake at 400 for 15 minutes. Lower to 350, bake for another 30 minutes, checking for doneness around 20-25 mins.