SPICY ROASTED VEGETABLE MACARONI AND CHEESE
Provided by Georgia
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
- Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
- Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.
- Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
ROASTED VEGETABLE AND TRUFFLE MAC 'N CHEESE
Provided by Damaris Phillips
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Add the carrots, corn and broccoli to a large bowl. Add the coconut oil, season with salt and pepper and stir to coat the vegetables. Put the mixture on a baking sheet and roast until the broccoli tips are just browning and the corn is tender, 12 to 15 minutes. Set aside.
- Meanwhile, bring a large pot of water to a boil and season generously with salt. Cook the macaroni as directed on the package and begin to make the cheese sauce.
- Add the half-and-half, milk and both cheeses to a large saucepan set over medium heat and cook, stirring constantly to prevent sticking, until the cheese is melted and smooth and the sauce comes together. Season with 1/2 teaspoon pepper.
- Drain the macaroni well, add to the cheese sauce and stir to combine. Add the roasted vegetables and stir again to cover with the cheese sauce. Drizzle with truffle oil before serving.
ROASTED VEGETABLE MACARONI & CHEESE
This "Roasted Vegetable Macaroni & Cheese" overflows with delicious vegetables. And the creamy, lighter sauce is simple to make and full of flavor!
Provided by Ali
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F. Prepare a large baking sheet (or two medium-sized baking sheets) with parchment paper or aluminum foil.
- In a large bowl, toss diced vegetables with olive oil. Season with a few generous pinches of salt and pepper. Spread the vegetables out in an even layer on the baking sheet(s). Place the garlic cloves in the center of a sheet of aluminum foil, then wrap the foil around them to form a sealed packet and place the packet in the center of the baking sheet. Bake for 30-40 minutes, or until vegetables are soft and have begun to brown a bit around the edges, giving them a stir halfway through and checking on the garlic to be sure that it doesn't burn.
- While the vegetables are roasting, bring a large pot of generously-salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.
- Meanwhile, in a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. As soon as the butter is melted with the macaroni, pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 2-4 minutes, or until the sauce comes to a simmer.
- Remove pan from heat and stir in the grated cheddar and Parmesan until melted. Then gently stir in the roasted vegetables and roasted garlic cloves until combined. Serve immediately, topped with extra Parmesan cheese if desired.
ROASTED VEGETABLE MACARONI AND CHEESE
This Roasted Vegetable Macaroni and Cheese is my favorite homemade macaroni and cheese. I love the addition of the roasted veggies, and the garlic that's added to the creamy, cheesy sauce gives it so much flavor. It's a win-win for adults and kids alike!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Main
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with either aluminum foil or a silicone baking mat. Spray with olive oil or cooking spray. Toss chopped vegetables onto baking sheet and roast in the preheated oven for 20 minutes or until softened.
- Meanwhile bring a medium pot of salted water to boil, and cook pasta according to package directions. Drain and set aside.
- Heat oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds, until fragrant. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until mixture has thickened. Remove from heat and stir in cheese until melted and creamy. Season to taste with salt and pepper, and carefully mix in macaroni and vegetables.
- Place mixture in a large baking dish and sprinkle panko over the top. Place under broiler and bake for 3-4 more minutes, or until top is golden brown.
Nutrition Facts : Calories 373 kcal, Carbohydrate 37 g, Protein 14 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 240 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ROASTED VEGETABLE MACARONI & CHEESE RECIPE
Load your usual macaroni & cheese up with tasteful veggies using our recipe! It's just as creamy as the classic dish, but more refreshing and flavorful.
Provided by Carole Knight
Categories Pasta Recipes
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- Prepare a large baking sheet with parchment paper or aluminum foil.
- In a large bowl, toss the diced red bell pepper, sweet potato, and squash with olive oil.
- Season with a few generous pinches of salt and pepper.
- Spread the vegetables out in an even layer on the baking sheet.
- Place the garlic cloves in the center of a sheet of aluminum foil, then wrap the foil around them and place the packet in the center of the baking sheet.
- Bake for 30 to 40 minutes, or until the vegetables are soft and have begun to brown a bit around the edges.
- Give them a stir halfway through and check on the garlic to keep from burning.
- Bring a large pot of generously-salted water to a boil, and cook the pasta until al dente.
- Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.
- In a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined.
- Pour in the evaporated milk mixture and stir until combined.
- Continue cooking over medium-high heat, stirring occasionally, for about 2 to 4 minutes, or until the sauce comes to a simmer.
- Remove the pan from the heat and stir in the grated cheddar and Parmesan until melted.
- Gently stir in the roasted vegetables and roasted garlic cloves until combined.
- Serve immediately, topped with extra Parmesan cheese, and enjoy!
Nutrition Facts : Carbohydrate 69.61g, Cholesterol 90.96mg, Fat 27.08g, Fiber 5.62g, Protein 27.26g, SaturatedFat 13.23g, ServingSize 6.00, Sodium 623.97mg, Sugar 0.00, UnsaturatedFat 9.13g
ROASTED VEGGIE MAC AND CHEESE
From the roasted veggies to the macaroni and delicious cheese, your taste buds will want more! Explore this savory recipe on your next dinner table - try now!
Provided by Cabot Creamery
Number Of Ingredients 12
Steps:
- To roast vegetables: PREHEAT oven to 450ºF. PLACE vegetables in large bowl. Add about half of oil and toss vegetables gently until evenly coated. Add about 1 teaspoon of thyme, season with salt and pepper and toss again. ADD remaining oil and thyme, sprinkle with salt and pepper and toss again. TRANSFER vegetables to roasting pan or large shallow baking dish. Bake uncovered, stirring occasionally, for 30 minutes or until carrots are tender. SET vegetables aside and reduce oven temperature to 375ºF. To finish mac and cheese: BOIL large pot of salted water, cook pasta until almost tender (al dente); drain well, transfer to large bowl and set aside. Lightly grease 9 x 13-inch baking dish. MELT butter in heavy-bottomed pot or saucepan over medium heat. Whisk in flour a little at a time until well blended. Continue stirring for a minute or two longer. Gradually whisk in milk and continue stirring until sauce is thickened. ADD cheese, stirring until melted and blended. REDUCE heat to low. Add basil and dill weed and cook, stirring, for 3 to 4 minutes. longer. REMOVE sauce from heat. Add about half of sauce to reserved pasta, mixing well. Add reserved roasted vegetables and remaining sauce and mix again. SPREAD mixture in prepared baking dish. Top with breadcrumbs. Bake for 20 to 25 minutes or until hot and bubbly.
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