Ingredients

The following ingredients have 8 Servings
  • 10 cups fresh broccoli and cauliflower florets, washed, dried and cut into bite-sized pieces
  • 1 red bell pepper, diced
  • 4 tablespoons unsalted butter
  • 4 tablespoons all purpose flour
  • 2 1/2 cups milk
  • a pinch of nutmeg
  • salt and pepper (to taste)
  • 4 cups shredded cheddar cheese
  • 1 cup shredded or grated fresh parmesan cheese
  • 2 1/2 cups dried breadcrumbs
  • 1 teaspoon dried parsley
  • 3 tablespoons melted butter

Instruction

  • Steam the broccoli and cauliflower florets just until bright in colour and only slightly tender (3-4 minutes). Set aside.
  • Preheat the oven to 375 degrees Fahrenheit and grease a large 9-inch by 13-inch baking dish.
  • Heat a medium pot over medium-low heat and add the butter.
  • Melt the butter in the pot and add the flour, whisking constantly for about 1-2 minutes.
  • Slowly pour in the milk, whisking constantly to remove lumps.
  • Add the nutmeg and salt and pepper, whisking to combine. 
  • Add the cheeses and stir gently until melted and the cheese sauce is smooth.
  • Add the steamed veggies and the diced red pepper to the bottom of the baking dish, pouring the hot cheese sauce over the top.
  • Stir just a little bit to be sure all the veggies are well coated in the sauce.
  • Mix the breadcrumbs and parsley in a small bowl and sprinkle them evenly over the top of the veggie and sauce.
  • Drizzle the melted butter over top of the breadcrumb topping and bake, uncovered, for 25-30 minutes or until the cheese sauce is bubbling and the topping is golden brown.