Roasted Vegetable Mac ‘n Cheese
posted by 1 month ago


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


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
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