SPICY ROASTED VEGETABLE MACARONI AND CHEESE
Adapted from The Comfort of Cooking
Makes 6 servings
INGREDIENTS:
1 pepper, diced
1 summer squash, quartered and diced
1 kohlrabi, sliced chopped
1 pint cherry tomatoes, halved
2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
1/4 cup olive oil
1 garlic clove, minced
3 Tbsp. all-purpose flour
1 1/2 cups milk
2 cups sharp cheddar
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and pepper, to taste
2 Tbsp. panko breadcrumbs
DIRECTIONS:
Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
Toss pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
Once water is boiling, lower heatslightly and add pasta, cooking according to package instructions. Drain and set aside.
Meanwhile, heat oil in a large skilletover medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add cherry tomatoes, macaroni and vegetables.
Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.
Enjoy!