Roasted Vegetable Mac N Cheese Recipes

ROASTED VEGETABLE MACARONI & CHEESE RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Prepare a large baking sheet with parchment paper or aluminum foil.
• In a large bowl, toss the diced red bell pepper, sweet potato, and squash with olive oil.
• Season with a few generous pinches of salt and pepper.
• Spread the vegetables out in an even layer on the baking sheet.
• Place the garlic cloves in the center of a sheet of aluminum foil, then wrap the foil around them and place the packet in the center of the baking sheet.
• Bake for 30 to 40 minutes, or until the vegetables are soft and have begun to brown a bit around the edges.
• Give them a stir halfway through and check on the garlic to keep from burning.
• Bring a large pot of generously-salted water to a boil, and cook the pasta until al dente.
• Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.
• In a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined.
• Pour in the evaporated milk mixture and stir until combined.
• Continue cooking over medium-high heat, stirring occasionally, for about 2 to 4 minutes, or until the sauce comes to a simmer.
• Remove the pan from the heat and stir in the grated cheddar and Parmesan until melted.
• Gently stir in the roasted vegetables and roasted garlic cloves until combined.
• Serve immediately, topped with extra Parmesan cheese, and enjoy!

ROASTED VEGETABLE AND TRUFFLE MAC 'N CHEESE

Steps:

• Preheat the oven to 425 degrees F.
• Add the carrots, corn and broccoli to a large bowl. Add the coconut oil, season with salt and pepper and stir to coat the vegetables. Put the mixture on a baking sheet and roast until the broccoli tips are just browning and the corn is tender, 12 to 15 minutes. Set aside.
• Meanwhile, bring a large pot of water to a boil and season generously with salt. Cook the macaroni as directed on the package and begin to make the cheese sauce.
• Add the half-and-half, milk and both cheeses to a large saucepan set over medium heat and cook, stirring constantly to prevent sticking, until the cheese is melted and smooth and the sauce comes together. Season with 1/2 teaspoon pepper.
• Drain the macaroni well, add to the cheese sauce and stir to combine. Add the roasted vegetables and stir again to cover with the cheese sauce. Drizzle with truffle oil before serving.

SPICY ROASTED VEGETABLE MACARONI AND CHEESE

Steps:

• 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!

ROASTED VEGETABLE PUREE MAC AND CHEESE

Steps:

• First make your roasted vegetables: Toss kohlrabi and onion with oil and spread out on a paper-lined baking sheet. Roast in the preheated oven at 190°C/375°F for 30 minutes.
• Transfer to a big bowl and combine with the spices/herbs, milk and reserved pasta water. Puree (I used my hand-held blender). It should have the consistency of yogurt.
• Combine with cooked pasta and spread in a casserole dish. Sprinkle with cheese.
• Bake in the preheated oven at 190°C/375°F for 25 minutes or until nicely browned and bubbling.
• Enjoy!