Name: Roasted Veggie Mac and Cheese
Prep time: 10 min
Cook time: 35 min
Yield: 6
Ingredients: Veggies to roast, cut into half inch cubes. (Sweet potatoes, yams, cauliflower, peppers, sweet mini peppers, zucchini, yellow squash, Brussels sprouts, onion, carrots, asparagus); Oil and seasoning for coating veggies to roast (very little 1 tbs); 8 ounces of macaroni pasta- cooked; 2 tbs butter; 3 tbs flour; 2 cups (8 ounces) sharp cheddar cheese; 1 cup milk; 1/2 cup cream (if you do not have it, use milk); pinch of salt, pepper, garlic powder (season to taste); 2 tbs panko bread crumbs

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.

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Here is the recipe, but the idea is to make your favorite homemade mac and cheese recipe, and add in roasted veggies.

Yields 6

Roasted Veggie Mac and Cheese

10 minPrep Time

35 minCook Time

45 minTotal Time

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Ingredients

Veggies to roast, cut into half inch cubes. (Sweet potatoes, yams, cauliflower, peppers, sweet mini peppers, zucchini, yellow squash, Brussels sprouts, onion, carrots, asparagus)
Oil and seasoning for coating veggies to roast (very little 1 tbs)
8 ounces of macaroni pasta- cooked
2 tbs butter
3 tbs flour
2 cups (8 ounces) sharp cheddar cheese
1 cup milk
1/2 cup cream (if you do not have it, use milk)
pinch of salt, pepper, garlic powder (season to taste)
2 tbs panko bread crumbs

Instructions

Cut veggies, toss with 1 tbs olive oil, and 2 tbs Parmesan cheese
Roast your veggies in a 400 degree oven for 25 mins
Cook and drain noodles according to package directions
Melt butter in pan, slowly stir in flour
Add in milk and cream, slowly, letting it thicken.
When thick, stir in cheese
Season to taste
Mix veggies, noodles, and sauce together
Place in casserole baking dish
Sprinkle panko bread crumbs on top
Broil until golden grown (3-5 minutes)

https://www.eazypeazymealz.com/roasted-veggie-mac-and-cheese/

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

Put oil and flour in pan and mix well