Roasted Veggie Mac and Cheese
Servings: 6
Ingredients
- Choice of Vegetables Cut into half inch cubes. Great options: Sweet potatoes, yams, cauliflower, peppers, sweet mini peppers, zucchini, yellow squash, Brussels sprouts, onion, carrots, asparagus
- Salt and Pepper to taste
- 2 Tbs Parmesan Cheese
- 1 Tbs olive oil
- 8 ounces Elbow macaroni
- 2 tbs butter
- 3 tbs flour
- 2 cups 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, salt and pepper
- Roast your veggies in a 400 degree oven for 25 mins
- Cook and drain elbow macaroni 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)