Roasted Vegetable Mac 'n' Cheese
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Few people would deny that broccoli and cheese taste heavenly together — so we've combined the two in this creamy, vegetarian macaroni and cheese.
Ingredients
1 lb. plum tomatoes
6 c. broccoli florets
2 tbsp. extra-virgin olive oil
3 tbsp. butter
3 tbsp. all-purpose flour
4 c. milk
2 1/3 c. grated aged Asiago
2 1/2 c. grated sharp Cheddar
2 tbsp. Dijon mustard
1 1/2 tsp. salt
2 tsp. fresh black pepper
2 tbsp. chopped fresh thyme
1 lb. penne
Instructions
Heat the oven to 400 degrees. Slice the tomatoes 1/4 inch thick. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.
Whisk the butter and flour in a medium-size pot over medium-high heat until foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat.
Whisk in the cheeses, mustard, salt, pepper, and thyme. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish. Top with the tomatoes and bake about 30 minutes.
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