Pumpkin Mac & Cheese with Roasted Vegi's Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 15oz can pumpkin puree
I head of cauliflower cut into 1 inch pieces
16oz quartered Brussel sprouts
1 1/2 tsp olive oil
3/4 tsp salt
12 oz box of whole wheat rotini pasta
1 1/2 TBSP butter
1/4 cup chopped onion
2 TBSP flour
1 1/2 cups milk ( I use unsweetened almond)
2/3 cup chicken or vegi broth
5 oz fresh grated sharp light cheddar ( I use Cabot)
4 oz fresh grated gouda
2 TBSP fresh grated parmesan
Pepper to taste
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Directions: |
Directions:Preheat oven to 400º. Toss vegis with olive oil and roast for about 30-40 minutes until tender.
Cook pasta
Over medium heat melt butter. Add onion and cook for about 2 minutes. Add flour and cook until combined. Add milk and broth and whisk together. Raise heat and bring to a boil until it becomes slightly thickened. Add salt & Pepper. Remove from heat and stir in cheeses and mix until well melted.
Fold in pasta and roasted vegi's
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Number Of
Servings:varies |
Preparation
Time: |
Preparation
Time:50 |
Personal
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Personal
Notes: This is my go to mac and cheese recipe. It's really easy to make. It is a healthier version and so yummy.
Serving size will vary if you serve it as a main dish or a side. I have done both.
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