CHECKLISTS RESOURCES WHAT'S FOR DINNER COUPONS MANUFACTURERS

Roasted Vegetable Mac ‘n Cheese
posted by regnisaw@yahoo.com 1 month ago



Ingredients


1 lb. plum tomatoes


6 c. broccoli florets


2 Tbs extra-virgin olive oil


3 Tbs butter


3 Tbs gluten free all-purpose flour


4 cups milk


2 ¼ cups grated aged Asiago


2 ½ cups grated sharp Cheddar


2 Tbs Dijon mustard


1 ½ tsp. salt


2 tsp. fresh ground black pepper


2 Tbs chopped fresh thyme


1 lb. gluten free penne


Directions


Preheat oven to 400° F. Slice the tomatoes ¼ inch thick. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes. Melt the butter in a medium-size pot over medium-high heat. Whisk gluten free flour into the melted butter until foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat. Whisk in the cheeses, mustard, salt, pepper, and thyme. Cook pasta according to package directions until al dente; drain. Stir in the pasta and broccoli and transfer to a 9x13 inch baking dish prepared with cooking spray. Top with the tomatoes and bake about 25 minutes.




tags:  roasted vegetable mac ‘n cheese, mac and cheese, vegetarian, pasta
 
 
 
Learn More
 

Subscribe For Newsletter

Frequently Asked Questions