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Monday, 19 December 2016

Roasted Vegetable Mac and Cheese

I have sometimes used red peppers, artichoke hearts, carrots, potatoes and other veggies.  It really depends on what I have and what mood I am.  Hope you enjoy!

Roasted Vegetable Mac and Cheese

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1 pound plum tomatoes
6 cups broccoli florets
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons flour
4 cups milk, warm
2 1/3 cups grated aged Asiago
2 1/2 cups grated sharp Cheddar
2 tablespoons Dijon mustard
1 1/2 teaspoons salt
2 teaspoons fresh black pepper
2 tablespoons chopped fresh thyme
1 pound elbow or penne, cooked and drained
1 cup bread crumbs
1. Heat the oven to 400 degrees.
2. Slice the tomatoes 1/4 inch thick.
3. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.
4. Whisk the butter and flour in a medium-size pot over medium-high heat until foamy.
5. Add the milk.
6. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat.
7. Whisk in the cheeses, mustard, salt, pepper, and thyme.
8. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish.
9. Top with the tomatoes and bake about 30 minutes.
10. Serve.

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