Macaroni and Cheese Casserole with Broccoli and Cauliflower

Ingredients for 6 servings:

• 1 broccoli, approx. 250 g
• 1 cauliflower, approx. 250 g
• some lemon juice
• 500 g macaroni, short
• 400 g herb cream cheese
• 4 eggs
• some milk
• Salt and pepper, colored or black, from the mill
• some nutmeg, freshly grated
• 200 g cheese, freshly grated (e.g. mozzarella, Gouda or Emmental)
• 2 tbsp breadcrumbs
• 2 tbsp butter
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Clean and wash the broccoli and cauliflower. Chop half of the cauliflower in batches in a blender or grate it on a grater. Divide the remaining cauliflower and broccoli into small florets and blanch in boiling, lightly salted water with a little lemon juice for about three minutes. Then remove from the water, refresh in ice water, and drain. Cook the macaroni in plenty of boiling, lightly salted water until al dente. Drain and drain. Preheat the oven to 200°C (180°C fan-assisted). Butter a baking dish. Mix the macaroni with the cauliflower and broccoli florets in the baking dish. Mix the herb cream cheese with the eggs and a little milk, if desired. Season with salt, mixed or black pepper, and a little nutmeg to taste. Sprinkle over the macaroni, florets, and broccoli mixture. Season the chopped or grated cauliflower with salt and scatter it over the cauliflower along with the grated cheese, breadcrumbs, and 2 tablespoons of butter. Bake the casserole on the middle rack of the preheated oven for about 30-40 minutes.