Veggie Mac and Cheese With Cauliflower, Zucchini and Bell Pepper
Serves 430 mins prep40 mins cook
This veggie mac and cheese is pure bliss. The roasted veggies combined with the velvety smooth cheese and pasta create a perfect comfort meal that you can enjoy throughout the week or stash in your freezer for later.
0 servings
What you need
Instructions
Preheat the oven to 400 F In a bowl, toss the cauliflower florets with 1 TBSP olive oil and salt and pepper to taste (at least 1/2 tsp salt). Pour the seasoned cauliflower on a baking sheet and place it in the oven for 25 minutes, shaking the pan/rotating the cauliflower halfway through. In the same bowl, toss the zucchini and red bell pepper with the remaining 1 TBSP olive oil, and more salt and pepper to taste. Pour the zucchini and red bell pepper on a second baking sheet and bake for 15 minutes. Cook the pasta according to the package. *If you're using Banza chickpea pasta, check the pasta a few minutes early and make sure to rinse with cold water when it's done for best results. Meanwhile, add the butter to a saucepan on the stove over medium heat. When the butter is melted, add the flour. Stir until well combined (it will be a thick mixture). Then, raise the heat a bit and slowly add the milk in batches. Bring it to a low boil, whisking frequently. Then add the shredded cheese and stir until the cheese has fully melted. Remove from the heat. Optional: Spray a baking dish (medium-sized like 9x9 or 8x11) with cooking spray. Add the pasta, mac and cheese sauce and roasted veggies, then mix it all together in the baking dish (this is the easiest way to cut down on clean up). Top with breadcrumbs and parmesan cheese if using. Bake uncovered for 30 minutes. When it's done, let it cool a little before slicing into thirds and dividing it between three meal prep containers.View original recipe