Ingredients:
- ½ Tbsp. Olive Oil
- ½ lb. Macaroni Noodles
- ⅓ Head Broccoli
- ⅓ Head Cauliflower
- ½ Stick Butter
- ¼ C. Cheddar
- ¼ C. Asiago
- ¼ C. Milk
- ¼ C. Gouda
- Yellowbird Blue Agave Sriracha, to taste
- Yellowbird Habanero Hot Sauce, to taste
Instructions:
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Chop your cauliflower and broccoli into small, bite-sized stalks. Heat olive oil over medium heat and add stalks to the pan, increasing heat slightly and cooking until they're slightly browned and toasty (about 8 minutes).
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While the veggies cook, heat water for the noodles and add when boiling rapidly. Cook until the noodles are al dente, or according to the box instructions (ours took about 11 minutes).
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Turn the heat down and return the pot to the burner. Drain the noodles, then add back into the pot with butter, milk, cheeses, and a heavy squeeze of Habanero Hot Sauce, or about ¼ cup. Stir gently until all the cheese and butter is melted and the milk and hot sauce are incorporated.
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Add the cauliflower and broccoli and toss them around so they get nice and cheesy, too!
- Plate and garnish with a bit of basil and a Sriracha drizzle.
