Roasted Vegetable Mac and Cheese
-
25Prep Time Minutes
-
60Total Time Minutes
-
12Number of Ingredients
-
8Servings
Ingredients
- 1 bag (306 g) Swanson Steamfresh® Sauced-Cheesy Broccoli
- 1 bag (306 g) Swanson Steamfresh® Sea Salt & Cracked Pepper Seasoned Brussels Sprouts
- PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
- 1 tsp (6 g) salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 2 cups (200 g) whole-grain elbow macaroni (uncooked)
- 1/4 cup (60 mL) Earth Balance® Traditional Spread
- 1/4 cup (35 g) all-purpose flour
- 1-1/2 cups (375 mL) whole milk
- 1/2 cup (125 mL) heavy or whipping (35%) cream
- 2 cups (224 g) shredded Cheddar cheese, divided
- 1/2 cup (40 g) shredded Parmesan cheese
Directions
-
Step one
Preheat oven to 450°F (230°C). Line baking sheet with parchment paper.
-
Step two
Arrange broccoli and Brussels sprouts in even layer on baking sheet. Spray vegetables with avocado oil spray. Season with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper.
-
Step three
Roast vegetables, stirring halfway through to distribute cheese, for 20 to 25 minutes or until tender and browned on the bottom.
-
Step four
In large saucepan of boiling salted water, cook macaroni, stirring occasionally, until very al dente, about 2 minutes less than the time recommended on the package; drain.
-
Step five
In large saucepan set over medium heat, melt spread. Whisk in flour; cook, whisking, for 1 minute or until smooth. Whisk in milk, cream, remaining 1/2 tsp (3 g) salt and remaining 1/4 tsp (0.5 g) pepper; bring to a boil, whisking constantly. Remove from heat.
-
Step six
One handful at a time, stir in 1-1/2 cups (168 g) Cheddar cheese until melted. Stir in macaroni and roasted vegetables.
-
Step seven
Spray 9-inch (23 cm) square baking dish with avocado oil spray. Pour in macaroni mixture. Sprinkle with remaining Cheddar cheese and Parmesan cheese.
-
Step eight
Bake for 15 to 20 minutes or until golden brown and bubbling.
Preparation images
Roasted Vegetable Mac and Cheese
