salt

1 small head or bundle broccoli, trimmed into florets

1 small head cauliflower OR half a large head, trimmed and cut into florets

1 lb whole-wheat macaroni OR penne OR other short cut pasta

2 cups sour cream OR reduced-fat sour cream

1 tbs Dijon mustard

1/3 cup finely chopped chives

2 cloves garlic, peeled and grated or crushed into paste

a few drops of hot sauce

freshly ground black pepper

2 1/2 cups grated extra-sharp cheddar cheese

bring a large pot of water to a boil over medium heat. salt the water and add the broccoli and cauliflower florets. boil the veggies for 5 minutes then remove them with a spider or strainer and drain. add the pasta to the water and undercook by about 2 minutes; drain.

meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. add the pasta and cauliflower and broccoli and 2/3 of the cheese. stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese. cool and chill for a make-ahead meal.

to heat and eat, put the casserole on a baking sheet and bake it in the middle of a preheated 375 degree oven until golden and bubbly, about 40-45 minutes.

6 servings