Mac and Cheese, a classic. So much so that you can buy it in a box, but out of the box tastes like it is out of the box. When I was a kid, we ate mac and cheese all the time. It was a personal favorite. These days I really only eat the stuff out of the box when I am pregnant and having those weirdo cravings. But there is still something about a classic comfort food like mac and cheese.
This week I made roasted veggie enchiladas. They were awesome. You can find them here. Anyway, they require roasted vegetables. I like variety in my dishes so I add a TON of different veggies in. Needless to say, this meant a rather large amount of the finished product. More than I needed for the enchiladas, even though I made a few batches to stick in the freezer. I was trying to decide what to use the leftovers in, and this is what I came up with: Roasted Veggie Mac and Cheese. Thank you Pinterest for the idea! I decided to put my own spin on it. Take a classic and amp up the health factor just a little. It didn’t hurt that I used a little Romano/Parmesan cheese to roast these with, so the end result is Yummy.
Here is the recipe, but the idea is to make your favorite homemade mac and cheese recipe, and add in roasted veggies.
My kids like anything that is individualized or personalized. For example, sliders go over way better than full on burgers, pan pizzas are eaten better than pizza by the slice, yogurt cups get eaten faster than if I buy a big tub of yogurt, the same goes for pudding, etc. Basically, make it individual, or portion size, and they get so much more excited by it. Thus, when baking these, you could put them in a souffle cup, or ramekin and serve them individually that way, or family casserole style.
I have these ones, and my kids love when I serve dinner in them, although it does make for more dishes.
Here are the steps by steps with photos:
Cut and roast veggies
Slowly add milk and cream