Roasted Veggie Mac & Cheese
Wednesday, February 24, 2016This is one of those recipes you eat and you're like, how in the world is this healthy!?! It's so good! I'm just like every one else, a major macaroni and cheese lover, but it's been hard to find a healthier version that is still creamy and decadent and actually fulfills the craving. Well I found it!
This recipe is a delicious combo of cheese noodles and lots of roasted vegetables and it's just amazing! Feel free to use whatever veggies you like, but the combo in the recipe below is really delicious. Also, use real cheese that you have to grate yourself. It's just a better option all the way around. I don't like using packaged shredded cheese, I don't think it tastes as good or melts as good. So grate your own, get a nice little arm workout in!
Roasted Veggie Macaroni and Cheese
Prep Time: 15 min. | Total Time: 1 hour | Serves 6-8Ingredients:
1 large red bell pepper, cored and diced
1 medium sweet potato, peeled and diced
1 yellow squash or zucchini, de-stemmed and diced
1 small head broccoli florets, chopped into bite-size pieces
1 (8-oz) package button or baby portabella mushrooms, quartered or sliced
1 small white onion, peeled and diced
2 tbsp. olive oil
1 head garlic, cloves peeled
1 (12-oz) can 2% evaporated milk
1 large egg
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. smoked paprika
Pinch of cayenne
12 oz. elbow macaroni (or any shape of pasta)
1 tbsp. butter
8 oz. freshly-grated smoked or sharp white cheddar cheese (I used the Cracker Barrel brand)
1/4 cup freshly-grated Parmesan cheese
Preparation Instructions:
Preheat oven to 400°F. Line a large baking sheet, or two medium sheets, with parchment paper or aluminum foil.
In a large bowl, toss all of your diced veggies with olive oil. Season with some salt and pepper then spread all the vegetables out in an even layer on the baking sheet. Place the garlic cloves into the center of a separate sheet of foil, drizzle with a little olive oil, and wrap the foil around the cloves to make a sealed packet. Place this in the center of the baking sheet. You're going to roast this garlic and when it's done it'll be amazingly soft and delicious. Bake the vegetables and garlic packet for 30-40 minutes, or until vegetables are sot and have started to get a little brown around the edge. Stir the veggies around halfway through the cooking time to prevent sticking.
While the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to packing instructions, or just until al dente. Don't overcook or you'll get mush, and no one wants that! Drain the pasta, 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 and pepper, smoked paprika and cayenne until combined. As soon as the butter in the macaroni has melted, 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 macaroni from heat and stir in the grated cheeses until melted. Then gently stir in all the roasted vegetables and garlic cloves until combined. Serve immediately. Dance for joy!
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