Broccoli & Cauliflower Jalapeno Cheddar Cheese Gratin

This Broccoli and Cauliflower Jalapeno Cheddar Gratin was my contribution to the family Thanksgiving. Don't be afraid of the jalapeno, if you don't like spicy foods, just leave out the cayenne. I used both ingredients and no one found it to be overwhelmingly spicy.

Ingredients:

-1 medium head of broccoli (cut into florets)

-1 medium head of cauliflower (cut into florets)

-4 tbsp. butter

-4 tbsp. flour

-2 tsp. spicy brown mustard

-2 cups of milk

-1½ cups of jalapeno cheddar cheese, shredded*

-salt, black pepper, and cayenne pepper

*If you can't find jalapeno cheddar cheese, we couldn't, use 1 1/2 cups of sharp cheddar cheese and 1 large jalapeno.

Once the broccoli and cauliflower has been cut into florets parboil the veggies for 5 minutes. Drain and put into an 8x8 pan.

In a medium saucepan over medium heat melt butter. Add flour and saute for about one minute. Add milk in a steady stream while stirring to create a smooth sauce and bring to a gentle simmer.

Once the sauce has started to thicken, add mustard and season with salt, pepper, and cayenne pepper.

Add in the jalapeno and then the cheese. You'll want to add the cheese a handful at a time to allow it to melt fully into the sauce. Once all of the cheese has been added pour over the broccoli and cauliflower in the 8x8 pan. Sprinkle with a little additional cheese if desired and bake for 30 minutes at 400 degrees. 

This was hit at Thanksgiving. It was an easy casserole to prepare and it would be a nice side dish for a holiday or a regular dinner night. The cheese sauce was slightly spicy, but not overwhelming. This was particularly good for Thanksgiving, because the sauce as also great with stuffing or rolls.