ANY VEGGIE MAC 'N CHEESE

My eldest daughter, Tillee, LOVES making this with me! It’s fun to let her pick which veggies she wants in it and we love mixing it all together before it goes into the oven to brown.

6 servings

Ingredients:

  • 4-6 cups any veggies, chopped (our favorite combo is broccoli, sweet potatoes, carrots and onions)

  • 4 TBSP olive oil, melted butter or lard

  • 12 oz rotini or elbow macaroni

  • 4 TBSP olive oil, melted butter or lard

  • 1 small onion, chopped

  • 3-4 garlic cloves, minced

  • 4 TBSP whole grain flour

  • 2 cups whole milk

  • 1 cup whole milk ricotta cheese

  • 1 cup shredded cheese

  • 1 TBSP salt

  • 1/2 TSP cracked black pepper

  • 1/4 cup bread crumbs

  • 1/4 cup parmesan cheese

Directions:

  1. Preheat oven to 350F and coat chopped veggies in fat of choice. Bake for 30 minutes or until soft and a little browned on edges.

  2. Cooked pasta in well salted water according to directions, let sit in strainer until ready to use.

  3. In a pan, melt another 4 TBSP of your choice of fat and sautée onions and garlic until soft and a little browned.

  4. Add whole grain flour and whisk until the veggies are coated in the flour.

  5. Slowly whisk in whole milk until smooth and let simmer until slightly thickened.

  6. Add ricotta and shredded cheese and let it melt. Add salt and pepper, more or less according to your taste.

  7. Mix together noodles, roasted veggies and cheese sauce.

  8. Top with cheese and then bread crumbs.

  9. Place under broiler for 1-2 minutes until crispy and browned.

  10. ENJOY!

Carrots, Sweet Potatoes, BroccoliBethanee WrightComment