Roasted Veg Mac & Cheese

Roasted Veg Mac & Cheese



Prep Time: 20 Min

​Cook Time: 55 - 60 Min

 

1. Preheat oven to 400 F

 

1. Add the brussel sprouts, butternut squash, asparagus bottoms, and broccoli to a baking sheet. Season liberally with sea salt and pepper along with the pepper flakes. Drizzle with the EVOO and toss to combine everything. Place into the oven to bake for 15 minutes. Flip, add the asparagus tops, re-season with a little sea salt, and return to the oven for 10 minutes.

 

1. After flipping the veg, begin heating a large pot of heavily salted water on medium high heat. Once boiled, add the noodles and cook until al dente. Strain and set aside.

 

1. Simultaneously as the pasta cooks, begin melting the butter for the cheese sauce in a medium sized pot over medium heat. Once melted, stir in the flour and reduce the heat to medium low. Stir often as the roux bubbles and starts to cook. Simmer 2 – 3 minutes stirring often.

 

1. Whisk in the milk and cream along with the vegeta, & white pepper, increase the heat back to medium and let the sauce come to a boil. Once boiled, reduce to medium low and simmer 4 – 5 minutes stirring occasionally. Now, turn off the heat and whisk the cheddar and mozzarella in in small batches until fully incorporated.

 

                    Grocery List

• 450g bag Dry Pasta Shells

                       ROASTED VEG

• Small Head Broccoli, broken into smaller florets
• 1 C Frozen Butternut Squash Cubes
• 1 C Brussel Sprouts, halved
• 1 Bunch Aspargus, chopped with tops separated
• ½ Tsp. Red Pepper Flakes
• 2 Tbsp. EVOO
• Sea Salt & Cracked Pepper

                       CHEESE SAUCE

• 4 Tbsp. Unsalted Butter
• 3 Tbsp. AP Flour
• 2 ½ C 2% Milk
• 1 ½ C Whipping Cream
• 1 ½ Tsp. Vegeta Seasoning
• ½ Tsp. Ground White Pepper
• Pinch Ground Nutmeg
• 2 C Extra Old White Cheddar, shredded
• 1 C Mozzarella, shredded

                        CRUMB TOPPING

• ¾ C Seasoned Italian Breadcrumbs
• 1 Tbsp. Grated Parmesan
• ¼ Tsp. Red Pepper Flakes
• 1 Tsp. Italian Seasoning
• ½ Tsp. Garlic Powder
• Cracked Pepper
• 1 Tbsp. EVOO

 

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1. Reduce the temperature of the oven to 375 F

 

1. Combine the cooked pasta, roasted veggies, and cheese sauce together in a large pot until everything is coated in cheesy sauce. Transfer this pasta mixture to a 3 qt. baking dish sprayed with cooking spray.

 

1. In a small bowl, add everything for the crumb topping together and use your hands to fully incorporate the oil and crumbs. Sprinkle this mixture over the mac and cheese.

 

1. Cover and bake 20 minutes. Remove cover and continue to bake 10 – 15 minutes until crumbs are nice and brown.

 

1. Remove from oven and set on to a wire cooling rack. Let sit 5 minutes prior to serving. ENJOY!