Chicken And Roasted Vegetable Mac And Cheese Food

CHICKEN AND ROASTED VEGETABLE MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees and lightly spray a 9×13 inch baking dish with cooking spray.
• Cook pasta according to package directions. Drain and set aside for a few minutes.
• To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux will gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
• Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine.
• Add chicken, broccoli, asparagus, onion and bacon, stirring to combine.
• Transfer mac and cheese to prepared baking dish. Top with additional shredded cheese and bake for 25-30 minutes, until cheese is melted. Serve warm.

CHEESY CHICKEN & VEGGIE MAC

Steps:

• Cook Macaroni in large saucepan as directed on package, adding vegetables to the boiling water along with the macaroni. Drain; return to pan.
• Add Cheese Sauce Mix and remaining ingredients; mix well. Cook on low heat 1 to 2 min. or until heated through, stirring occasionally.

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!