Broccoli Mac and Cheese by The Foodie and The Fix

– 4 cups (16 oz) fresh or frozen broccoli florets, steamed and chopped smaller if they’re in large pieces
– 3 cups (11 1/2 oz) dry whole wheat elbow macaroni
– 3 1/2 cups water
– 16 oz frozen cauliflower (or 4 cups of roughly chopped fresh cauliflower)
– 1 1/4 cups low sodium chicken broth (1/2 cup only if using fresh cauliflower)
– 2/3 cup shredded Monterey jack cheese (freshly shredded is best for both cheeses, but you can also use pre-shredded)
– 2 cups shredded sharp cheddar cheese
– 1/8 – 1/4 tsp salt (start with 1/8 th of a teaspoon and add another if necessary
– optional: some black pepper

Prep Time: 5 min
Cook Time: 18 min
Total Time: 23 min