Roasted Spring Vegetable Macaroni And Cheese Food

ROASTED SPRING VEGETABLE MACARONI AND CHEESE

Steps:

• Heat oven to 425°F. In 8-inch square (2-quart) glass baking dish, toss asparagus, onions, shallot, oil, salt and pepper. Roast uncovered 15 to 20 minutes until vegetables are tender and lightly browned.
• Meanwhile, cook and drain pasta as directed on package.
• In medium saucepan, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring occasionally, until golden. Gradually stir in milk; cook and stir until thickened. Add cheese and dried basil; stir until cheese is melted. Remove from heat. Season with salt and pepper.
• Add cooked pasta to baking dish with roasted vegetables; toss. Pour cheese sauce over mixture; stir well to coat. Garnish with basil leaves. Serve immediately.

ROASTED VEGGIE MAC AND CHEESE

Steps:

• Preheat oven to 425°F. Line 2 large baking sheets with aluminum foil, and coat with olive oil spray. Toss broccoli, cauliflower, squash, and Brussels sprouts with olive oil, and season with salt. Spread vegetables in an even layer on prepared baking sheets. Bake at 425°F for 25 to 30 minutes, stirring vegetables and rotating pans halfway through cooking time, until vegetables are soft and have begun to brown around the edges.
• While vegetables roast, bring a large pot of water to a boil. Cook pasta according to package directions, omitting fat and salt. Drain, and set aside.
• Melt butter in a medium saucepan over medium. Add onion, and cook over low about 2 minutes. Add flour, and cook another minute or until the flour mixture is golden and well combined. Add milk and broth; whisk, increasing heat to medium-high until mixture comes to a boil. Cook about 3 to 4 minutes or until it thickens slightly, and then season with pepper.
• Remove pan from heat; add cheeses, and mix well until cheeses are melted. Add cooked pasta, and mix well; fold in roasted vegetables.

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 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.

ROASTED VEGETABLE MACARONI & CHEESE

Steps:

• Preheat oven to 400°F. Prepare a large baking sheet (or two medium-sized baking sheets) with parchment paper or aluminum foil.
• In a large bowl, toss diced vegetables 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(s). Place the garlic cloves in the center of a sheet of aluminum foil, then wrap the foil around them to form a sealed packet and place the packet in the center of the baking sheet. Bake for 30-40 minutes, or until vegetables are soft and have begun to brown a bit around the edges, giving them a stir halfway through and checking on the garlic to be sure that it doesn't burn.
• While the vegetables are roasting, 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.
• Meanwhile, in a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. As soon as the butter is melted with the macaroni, pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 2-4 minutes, or until the sauce comes to a simmer.
• Remove pan from heat and stir in the grated cheddar and Parmesan until melted. Then gently stir in the roasted vegetables and roasted garlic cloves until combined. Serve immediately, topped with extra Parmesan cheese if desired.

HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY

Steps:

• Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
• Add everything into a blender, including cooking water, and blend until smooth.
• Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
• Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
• Enjoy!

SPICY ROASTED VEGETABLE MACARONI AND CHEESE RECIPE - (4.4/5)

Steps:

• Preheat oven to 400°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°) for 3-4 minutes, or until the top is golden brown.

VEGETABLE MACARONI

Steps:

• In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese. , Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly.

MACARONI AND CHEESE WITH VEGETABLES

Steps:

• Bring a large pot of water to boil; cook pasta until al dente.
• While pasta is cooking, in med saucepan, melt 2 T of the margarine.
• Remove from heat; add flour and stir until blended.
• Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens.
• Reduce heat to low.
• Stir in cheeses and seasonings.
• Continue stirring until cheese is melted.
• Remove from heat and set aside.
• In a large skillet, melt remaining 1 T margarine.
• Add remaining ingredients.
• Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp.
• Reduce heat to low.
• When noodles are done, drain well.
• Toss with vegetables; stir in cheese sauce.
• Garnish with scallion curls.

VEGGIE MACARONI & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

ROASTED VEGETABLE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with either aluminum foil or a silicone baking mat. Spray with olive oil or cooking spray. Toss chopped vegetables onto baking sheet and roast in the preheated oven for 20 minutes or until softened.
• Meanwhile bring a medium pot of salted water to boil, and cook pasta according to package directions. Drain and set aside.
• Heat oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds, until fragrant. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until mixture has thickened. Remove from heat and stir in cheese until melted and creamy. Season to taste with salt and pepper, and carefully mix in macaroni and vegetables.
• Place mixture in a large baking dish and sprinkle panko over the top. Place under broiler and bake for 3-4 more minutes, or until top is golden brown.

VEGETABLE MACARONI BAKE

Steps:

• Cook the macaroni in a pan of boiling water for 12 minutes, drain.
• Preheat the oven to 190C/375F/Gas Mark 5. Melt the margarine in a saucepan, stir in the cornflour, then gradually stir in the milk. Cook, stirring over a low heat unil thickened.
• In another pan add the garlic, leek, carrot and broccoli and cook gently for 5 minutes until softened. Add the tomatoes, basil and butter beans, then stir into the white sauce with the pasta. Spoon into a greased shallow ovenproof dish,.
• Cut the bread into very small dice and sprinkle over the dish. Grate the cheese and sprinkle over the top. Bake for 30-35 minutes and serve.