Mac and cheese with broccoli and cauliflower

Ingredients:

• 1 small head of broccoli, cut into florets
• 1 small head of cauliflower or half a large head, cut into florets
• 450 g whole grain pasta, penne or other short pasta
• 2 cups regular or low-fat sour cream
• 1 tbsp Dijon mustard
• 1/3 cup finely chopped chives
• 2 cloves garlic, peeled and grated or pressed through a garlic press
• A few drops of hot sauce
• Freshly ground black pepper
• 2.5 cups grated sharp cheddar

Preparation:

1. Bring a large saucepan of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower. Cook for 5 minutes, then remove with a slotted spoon. Add the pasta and cook until half-cooked, draining it 2 minutes before the end of the cooking time.
2. Meanwhile, in a large bowl, combine the sour cream, mustard, onion, garlic, hot sauce, and salt and pepper to taste. Add the pasta and cabbage and 2/3 of the cheese. Stir to combine, then transfer to a casserole or baking dish and sprinkle with the remaining cheese. Refrigerate until ready to bake.
3. To reheat, place the casserole on a baking sheet and bake the pasta on the middle rack of the oven at 190°C (375°F) until golden brown and bubbling, about 40 to 45 minutes.