EVERYDAY RECIPES: ROASTED VEGGIE MAC N' CHEESE

EVERYDAY RECIPES: ROASTED VEGGIE MAC N' CHEESE

June 30, 2017

Is it possible to turn mac & cheese into a health food?  Imma go with no, but this gets it slightly closer.  It's also a tasty way to get some veggies into your (and your kiddos) diet.  Let's be honest I am really telling myself that to make me feel better about eating half the pan every time I make this dish.

 

One thing that is FOR SURE is that this super creamy & delicious mac & cheese makes a great side dish or main meal.  You'll definitely want to snack on the leftovers!

 

Here's what you'll need:

 

1 lb. elbow macaroni

2 medium carrots, diced

2 small ears of corn, kernels cut off the cobb

1 head of broccoli cut into small florets

1 small bag frozen peas

1/2 cup half & half

1/2 cup whole milk

12 slices American cheese (deli cheese is best!)

4 oz. Colby jack cheese, grated or diced small

salt & pepper to taste

olive oil

 

Preheat oven to 425 degrees.

 

Add carrots, corn & broccoli to a large bowl. Drizzle with 2T olive oil and mix well, coating all of the vegetables.  Season with salt & pepper.

 

Place mixture on baking sheet and roast until broccoli tips are just turning brown and the corn is tender, about 12-15 minutes.  Set aside.

 

While the veggies are roasting, bring a large pot of water to a boil and season generously with salt (very generously).  Cook macaroni as directed. 

 

While the macaroni is cooking, start the cheese sauce.  Add half & half, whole milk, and both cheeses to a large saucepan.  Cook over medium heat, stirring constantly, until the cheese is melted and the sauce is smooth.  Season with a dash of pepper.

 

Bring it all together!  Add the macaroni to the cheese sauce, then add the frozen peas.  Once the peas are coated with cheese (providing the heat to warm them), add the roasted vegetables.  

 

Serve hot & try not to drool too much.

 

Enjoy!

 

Talk soon, 

 

Casey

 

{adapted from foodnetwork.com}

 

 

 

 

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