Winter Vegetable Macaroni and Cheese

• Produce

  • 1 1/2 cups Brussels sprouts, small
  • 2 cups Cauliflower florets, frozen
  • 1 Fennel, bulb
  • 1 cup Peppadew peppers

• Canned Goods

  • 1 cup Chicken stock

• Pasta & Grains

  • 1/2 lb Shell shaped pasta, medium

• Baking & Spices

  • 2 tbsp Flour

• Oils & Vinegars

  • 1 tsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 2 tbsp Butter
  • 6 oz Goat cheese
  • 1 cup Heavy cream

• Other

  • Balsamic reduction

Found on healthy-delicious.com

Ingredients

• 1/2 pound medium shell shaped pasta
• 1 1/2 cups small Brussels sprouts, halved (quartered if large)
• 1 fennel bulb, sliced
• 1 teaspoon olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup heavy cream
• 1 cup chicken stock
• 2 cups frozen cauliflower florets
• 1 cup peppadew peppers
• 6 ounces goat cheese, crumbled
• 1/2 cup panko breadcrumbs
• balsamic reduction

Directions

• Heat oven to 400ºF.
• Bring a large pot of salted water to a boil and cook the pasta according to the directions on the package, until its al dente. Drain.
• Meanwhile, toss the Brussels sprouts and fennel in olive oil and spread on a baking sheet in a single layer. Bake 10 minutes, turning once, or until they begin to brown.
• Melt the butter in a saucepan set over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the cream and broth. Bring to a simmer and let cook 5-7 minutes, or until thick and creamy.
• Combine the cooked pasta with sauce, cauliflower, Brussels sprouts, fennel, and goat cheese. Spread in an 8-inch square baking pan. Top with breadcrumbs and bake for 10 minutes, or until crisp and golden brown.
• Drizzle with balsamic reduction just before serving.