SPICY ROASTED VEGETABLE MACARONI AND CHEESE RECIPE - (4.4/5)

Spicy Roasted Vegetable Macaroni and Cheese Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 14

Previous Next

1 cup broccoli florets, chopped into small chunks
1/2 red pepper, diced
1 yellow squash, quartered and diced
10 baby carrots, sliced thinly
2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
1/4 cup olive oil
1 garlic clove, minced
3 tablespoon all-purpose flour
1 1/2 cups milk
2 cups Sargento® Shredded Sharp Cheddar Cheese, 8 ounces
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
2 tablespoon panko breadcrumbs

Steps:

Preheat oven to 400°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 broccoli, red 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 heat slightly and add pasta, cooking according to package instructions. Drain and set aside. Meanwhile, heat oil in a large skillet over 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 macaroni and vegetables. Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500°) for 3-4 minutes, or until the top is golden brown.