Roasted Veggie Mac and Cheese

Prep Time10

Cook Time35

Total Time45

Servings:

Calories: 468kcal

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
Kosher salt and black pepper to taste
2 Tbs Parmesan cheese
1 Tbs Olive oil
8 ounces Elbow macaroni
2 tbs Salted butter
3 tbs All-purpose flour
2 cups Sharp cheddar cheese
1 cup 2% milk
1/2 cup Cream if you do not have it, use milk
pinch Kosher salt pepper, garlic powder (season to taste)
2 tbs Panko bread crumbs

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)