SPICY ROASTED VEGETABLE MACARONI AND CHEESE
The Comfort of CookingRecipe
(No reviews yet)
Write a Review
The Comfort of Cooking
SPICY ROASTED VEGETABLE MACARONI AND CHEESE
SPICY ROASTED VEGETABLE MACARONI AND CHEESE
YIELD: Makes 6 servings
INGREDIENTS:
1 cup broccoli florets, chopped into small chunks
1/2 red pepper, diced
1 yellow squash, quartered and diced
10 baby carrots, sliced thinly
2 cups
whole wheat pasta (elbow macaroni, rotini, penne, etc.)
1/4 cup olive oil
1 garlic clove, minced
3 Tbsp. all-purpose flour
1 1/2 cups milk
2 cups (8 oz.) Sargento® Shredded Sharp Cheddar Cheese
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and pepper, to taste
2 Tbsp. panko breadcrumbs
Alive!® Multi-Vitamins
FeelAlive.com
With High Potency B Vitamins
To Help Convert Food To Energy.
DIRECTIONS:
Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.
Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.
Enjoy!
