Bring to a boil stirring constantly. Bake uncovered at 350 for 20 25 minutes or until heated through. Bring to a boil. You can add or subtract from the cheese for personal taste. Take off the heat and add the milk a little at a time stirring constantly to get rid of any lumps.
Preheat oven to 325. 200 g full fat soft cheese. Stir in cheese and salt until cheese is melted. 300 ml full fat double cream. In a dutch oven heat butter over medium high heat.
To make the cheese sauce melt the butter in a small pan. Prep the cauliflower and broccoli by cutting off the florets and rinsing. Preheat oven to 425 degrees f 220 degrees c. Sprinkle remaining cheeses over the top and bake for 20 minutes or until lightly browned and bubbly. Toss stuffing and remaining butter.
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Pour cheese sauce over broccoli and cauliflower. 225 g full fat mature cheddar cheese. Arrange the cauliflower in an appropriately sized baking dish cut into florets first if using fresh pour over the broccoli white sauce and grate over the remaining cheddar. Step 2 in a medium saucepan with enough water to cover boil cauliflower and broccoli until tender about 10 minutes. Transfer to a greased 2 1 2 qt.
Gently fold in cheese mixture. Drain and transfer to a medium baking dish. Meanwhile in a small bowl combine the cheese sour cream chilies 2 tablespoons butter salt and pepper. Bake in the preheated oven for 25 30 minutes. Cook and stir until tender 2 3 minutes.
Fresh broccoli and cauliflower are baked together with a thick cheese sauce. When foaming add flour and mustard powder and cook for 1 min stirring constantly. Cover and simmer for 3 5 minutes or until crisp tender. Fresh broccoli and cauliflower are baked together with a thick cheese sauce. Gently fold in cheese mixture.
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When foaming add flour and mustard powder and cook for 1 min stirring constantly. Bring to a boil stirring constantly.
