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Broccoli-Cauliflower Cheese Bake

Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick guests will adore. —Jenn Tidwell, Fair Oaks, California

16 ServingsPrep: 35 min. Bake: 20 min.

Ingredients

7 cups fresh cauliflowerets
6 cups fresh broccoli florets
3 tablespoons butter
1/3 cup all-purpose flour
1-1/2 teaspoons spicy brown mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
3-3/4 cups fat-free milk
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
1-1/2 cups (6 ounces) shredded Swiss cheese, divided

Directions

Place cauliflower and broccoli in a Dutch oven; add 1 in. of water.
Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or
until crisp-tender. Drain; transfer to a 13-in. x 9-in. baking dish
coated with cooking spray.
In small saucepan, melt butter. Stir in the flour, mustard, salt,
nutmeg, cayenne and pepper until smooth; gradually add milk. Bring
to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in 1-1/4 cups each mozzarella and Swiss cheeses until melted.

2 of 2

Broccoli-Cauliflower Cheese Bake (continued)

Directions (continued)

Pour over vegetables. Bake, uncovered, at 400° for 15-20 minutes
or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes
longer or until golden brown. Yield: 16 servings.

Nutrition Facts: 3/4 cup equals 132 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 252 mg sodium, 9 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1 high-fat meat, 1 vegetable.