Ingredients:
Makes six servings 1 small head or bundle broccoli, trimmed into florets 1 small head cauliflower or half a large head, trimmed and cut into florets 1 pound whole-wheat macaroni or penne or other short-cut pasta 2 cups sour cream or reduced-fat sour cream 1 tablespoon Dijon mustard 1/3 cup finely chopped chives 2 cloves garlic, peeled and grated or crushed into paste A few drops hot sauce Salt and freshly-ground black pepper 2-1/2 cups grated extra-sharp cheddar

Instructions:
Bring large pot of water to a boil over medium heat. Salt water and add broccoli and cauliflower florets. Boil vegetables for 5 minutes, then remove with a spider or a strainer and drain. Add pasta to water and undercook by about 2 minutes; drain. Meanwhile, combine sour cream in large bowl along with mustard, chives, garlic, hot sauce, salt and pepper, to taste. Add pasta and cauliflower and 2/3 of the cheese. Stir to combine, then transfer to a casserole dish or Ziploc VersaGlass container and cover with remaining cheese. Cool and chill for a make-ahead meal. To heat and eat, put casserole on baking sheet and bake in the middle of a preheated 375-degree oven until deeply golden and bubbly, about 40-45 minutes. Tip: Make a double batch and freeze for a later date. All materials courtesy of Family Features. For more recipes from the Ziploc Brand and Rachael Ray, visit the Ziploc Brand Facebook Page at www.facebook.com/ziploc