ROASTED VEGGIE MAC AND CHEESE
Freshly grated cheese-not preshredded-is key to achieving the creamiest sauce. The anti-caking ingredients in preshredded cheese make your sauce less creamy. Gina Homolka is the founder of skinnytaste.com and @skinnytaste.
Provided by Gina Homolka
Time 1h30m
Yield Serves 8 (serving size: 1 1/4 cups)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 378, Carbohydrate 50 g, Fat 14 g, Fiber 8 g, Protein 20 g, SaturatedFat 7 g, Sodium 568 mg, Sugar 7 g, UnsaturatedFat 7 g
ROASTED VEGETABLE MACARONI AND CHEESE
This Roasted Vegetable Macaroni and Cheese is my favorite homemade macaroni and cheese. I love the addition of the roasted veggies, and the garlic that's added to the creamy, cheesy sauce gives it so much flavor. It's a win-win for adults and kids alike!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Main
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 373 kcal, Carbohydrate 37 g, Protein 14 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 240 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ROASTED VEGETABLE PUREE MAC AND CHEESE
This variation of mac and cheese is chock full of vegetables, they actually make the sauce. It is definitely healthier than most mac and cheese and to me tastes just as nice. You can try any vegetable puree that you like, but my favourite is kohlrabi, so Ive listed that in the ingredients. I got the idea for this from the chowvida blog: http://chowvida.wordpress.com/2012/03/12/macinsquash/
Provided by Lalaloula
Categories Macaroni And Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 273.5, Fat 5.8, SaturatedFat 2.3, Cholesterol 8, Sodium 151.5, Carbohydrate 46.9, Fiber 1.3, Sugar 4.2, Protein 11.9
ROASTED VEGETABLE AND TRUFFLE MAC 'N CHEESE
Provided by Damaris Phillips
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
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 VEGGIE MAC AND CHEESE
From the roasted veggies to the macaroni and delicious cheese, your taste buds will want more! Explore this savory recipe on your next dinner table - try now!
Provided by Cabot Creamery
Number Of Ingredients 12
Steps:
- To roast vegetables: PREHEAT oven to 450ºF. PLACE vegetables in large bowl. Add about half of oil and toss vegetables gently until evenly coated. Add about 1 teaspoon of thyme, season with salt and pepper and toss again. ADD remaining oil and thyme, sprinkle with salt and pepper and toss again. TRANSFER vegetables to roasting pan or large shallow baking dish. Bake uncovered, stirring occasionally, for 30 minutes or until carrots are tender. SET vegetables aside and reduce oven temperature to 375ºF. To finish mac and cheese: BOIL large pot of salted water, cook pasta until almost tender (al dente); drain well, transfer to large bowl and set aside. Lightly grease 9 x 13-inch baking dish. MELT butter in heavy-bottomed pot or saucepan over medium heat. Whisk in flour a little at a time until well blended. Continue stirring for a minute or two longer. Gradually whisk in milk and continue stirring until sauce is thickened. ADD cheese, stirring until melted and blended. REDUCE heat to low. Add basil and dill weed and cook, stirring, for 3 to 4 minutes. longer. REMOVE sauce from heat. Add about half of sauce to reserved pasta, mixing well. Add reserved roasted vegetables and remaining sauce and mix again. SPREAD mixture in prepared baking dish. Top with breadcrumbs. Bake for 20 to 25 minutes or until hot and bubbly.
MACARONI AND CHEESE WITH VEGETABLES
Great dish, that can be used as a side, or even as a main dish. Give it a try. I adopted this recipe in the recipe adoption and I sure am glad that I did.
Provided by Jellyqueen
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
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.
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