Tired of Mac & Cheese (I know, how??), need some zing for some vegetables? This is the side dish for you. It takes a cheese sauce to a new level by adding green chilies, hot sauce and Dijon mustard. The sauce could be used for nearly any vegetable or even pasta, for that matter.
2 large heads broccoli (about 3-1/2 pounds total)
1 medium-size head cauliflower (about 2 pounds)
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 1/4 ounce can diced green chiles, drained
1/4 teaspoon hot-pepper sauce
1/8 teaspoon salt
Additional milk, if needed, to thin sauce
Cut broccoli and cauliflower into florets, discarding outer leaves and stems. You should have about 8 cups broccoli florets and 4 cups cauliflower. (If desired, use stems for soup.)
In a large pot, bring 8 cups of lightly salted water to a boil. Add cauliflower; cook 2 minutes. Add broccoli; cook an additional 6 minutes or until vegetables are crisp-tender. Drain.
While vegetables are cooking, make Cheese Sauce:
In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt. Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately or if you need to keep it warm till the rest of your meal is ready, simply pour it into a baking dish and place in a 350 degree oven till you are ready to serve it.