Roasted vegetable mac and cheese

• Vegetarian

• Produce

  • 1 head Broccoli
  • 1 cup Cherry or grape tomatoes
  • 1 cup Peas
  • 1 Summer squash
  • 1 Zucchini

• Pasta & Grains

  • 3 cups Elbow macaroni

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 4 cups Cheddar cheese, sharp
  • 4 cups Whole milk

Found on lilluna.com

Ingredients

• for the vegetables -
• 1 head of broccoli, cut into florets
• 1 summer squash, sliced
• 1 zucchini, sliced
• 1 cup of peas
• 1 cup of cherry or grape tomatoes
• 1 Tbsp olive oil
• salt and pepper
• for the mac and cheese -
• 4 cups of whole milk
• 3 cups of elbow macaroni
• 4 cups of shredded sharp cheddar cheese
• 2 Tbsp butter
• ½ tsp salt
• ⅛ - ¼ tsp cayenne pepper

Directions

• heat oven to 400 degrees
• toss all of the vegetables with the olive oil and season with salt and pepper
• spread them out on a rimmed baking sheet, and roast in the oven for 30 minutes
• while the vegetables are roasting make the mac and cheese
• add the milk and macaroni in a saucepan
• bring to a boil over medium heat, stirring frequently to prevent the macaroni from sticking
• continue to cook until the pasta is tender, and the milk has thickened - this will take about 5 minutes
• remove the pan from the heat and stir in the cheese and butter
• season with salt and cayenne pepper
• stir in the roasted vegetables, and serve hot