Carolina Kitchen: Old Rock gratin mac & cheese

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by Old Rock Cafe, Chef Randall Spencer


  • 1 ea. Bundle broccoli, trimmed into florets
  • 1 ea. Half large head cauliflower, trimmed and cut into florets
  • 1 lb. Penne pasta
  • 2 c sour cream
  • 1 tbsp dijon mustard
  • 1/3 c finely chopped chives
  • 2 ea. Cloves garlic, peeled and grated`
  • Tt hot sauce of your choice
  • Tt freshly ground black pepper
  • 2.5 c grated extra-sharp cheddar


  1. Bring a large pot of water to a boil over medium heat.
  2. Salt the water, add broccoli and Cauliflower.
  3. Boil vegetables for 5-minutes, then remove from water.
  4. Add pasta to water And under-cook by about 2-minutes, drain.
  5. Combine sour cream in a large bowl along with the mustard, chives, garlic, hot sauce, and salt & pepper.
  6. Add the pasta, broccoli and cauliflower and 2/3 of cheese.
  7. Stir to combine, then transfer it to a casserole dish and cover with remaining cheese.
  8. Put casserole dish on baking sheet and bake it in the middle of a preheated 375 oven until deeply golden and bubbly, about 40-45 minutes

Prep time: 20 minutes | cook time: 1 hour | servings: 6