Instructions
step 1 Steam or blanch the broccoli, cauliflower, and carrots until just tender. Drain and set aside.
step 2 In a large skillet, melt butter over medium heat.
step 3 Stir in flour and cook for 1-2 minutes to form a roux.
step 4 Gradually whisk in milk, stirring constantly until the sauce thickens.
step 5 Add mozzarella and parmesan cheese and stir until melted and smooth.
step 6 Season with salt, pepper, and garlic powder if using.
step 7 Fold in the cooked vegetables and chopped red bell pepper until evenly coated in the sauce.
step 8 Simmer on low heat for 2-3 minutes, then serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally. Add a splash of milk if needed to loosen the sauce. Avoid freezing as the sauce may separate.
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