Cauliflower and Broccoli Mac-n-Cheese Bake

Course lunch, Main Course, Side Dish
Servings 8
Calories 442kcal


  • 12 oz penne pasta, uncooked
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 4 tbsp  unsalted butter
  • 1/2 cup onion
  • 2 garlic cloves
  • 3 tbsp all-purpose flour
  • 2 1/2 cups Rice Dream® Classic original rice drink
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 2 tbsp spicy brown mustard
  • 1 cup shredded sharp white cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1/2 cup shredded parmesan cheese
  • 1 cup panko-style bread crumbs


  • Preheat oven to 350° F. Bring water to a boil. Add pasta and undercook by 2 minutes.
  • In a separate covered pot, steam broccoli and cauliflower florets for 5 minutes or until tender. Remove and set aside. Discard liquid from pot.
  • Finely chop onion and garlic cloves.  Using the same pot, over medium heat, melt 3 tablespoons butter then add onion and garlic. Sauté for 3-4 minutes, until tender. Add flour and whisk for one minute. Whisk in rice drink and season with pepper and nutmeg.  Stir until thickened, then stir in the spicy mustard.
  • Mix all three cheeses together. Add 2/3 of the combined cheeses to the sauce and stir until cheese is melted.
  • Drain pasta. Add cauliflower and broccoli then stir in the cheese sauce.
  • Spray a 9” x 12” baking pan with nonstick cooking spray and pour in the pasta mixture. Top with the remaining combined cheeses.
  • Place baking pan in the oven on top of a baking sheet to catch bubble over. After 30 minutes of baking, increase heat to 400° F. Sauté remaining 1 tablespoon butter with 1 cup panko bread crumbs and add to top of casserole. Cook additional 8 to 10 minutes until bread crumbs are browned.


Serving: 1cup | Calories: 442kcal | Carbohydrates: 52g | Protein: 18g | Fat: 18g | Cholesterol: 50mg | Sodium: 308mg | Potassium: 278mg | Fiber: 2g | Calcium: 318mg | Phosphorus: 315mg

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