Best Roasted Vegetable Puree Mac And Cheese Recipes

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ROASTED VEGETABLE MACARONI & CHEESE



Roasted Vegetable Macaroni & Cheese image

This "Roasted Vegetable Macaroni & Cheese" overflows with delicious vegetables. And the creamy, lighter sauce is simple to make and full of flavor!

Provided by Ali

Time 1h

Number Of Ingredients 18

1 large red bell pepper, cored and diced
1 medium sweet potato, peeled and diced
1 yellow squash, de-stemmed and diced
1 small head of broccoli florets, chopped into bite-sized pieces
1 (8-ounce) package button or baby portabella mushrooms, quartered
1 small white onion, peeled and diced
2 Tablespoons olive oil
1 head garlic, cloves peeled
1 (12-ounce) can 2% evaporated milk
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon smoked paprika
pinch of cayenne
12 ounces elbow macaroni (or any shape of pasta)
1 Tablespoon butter
8 ounces freshly-grated smoked or sharp white cheddar cheese (do not use pre-grated cheese)
1/4 cup freshly-grated Parmesan cheese, plus extra for garnish

Steps:

  • Preheat oven to 400°F. Prepare a large baking sheet (or two medium-sized baking sheets) with parchment paper or aluminum foil.
  • In a large bowl, toss diced vegetables with olive oil. Season with a few generous pinches of salt and pepper. Spread the vegetables out in an even layer on the baking sheet(s). Place the garlic cloves in the center of a sheet of aluminum foil, then wrap the foil around them to form a sealed packet and place the packet in the center of the baking sheet. Bake for 30-40 minutes, or until vegetables are soft and have begun to brown a bit around the edges, giving them a stir halfway through and checking on the garlic to be sure that it doesn't burn.
  • While the vegetables are roasting, bring a large pot of generously-salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.
  • Meanwhile, in a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. As soon as the butter is melted with the macaroni, pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 2-4 minutes, or until the sauce comes to a simmer.
  • Remove pan from heat and stir in the grated cheddar and Parmesan until melted. Then gently stir in the roasted vegetables and roasted garlic cloves until combined. Serve immediately, topped with extra Parmesan cheese if desired.

SPICY ROASTED VEGETABLE MACARONI AND CHEESE



Spicy Roasted Vegetable Macaroni and Cheese image

Provided by Georgia

Number Of Ingredients 14

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 Tbsp. all-purpose flour
1 1/2 cups milk
2 cups 8 oz. Sargento® Shredded Sharp Cheddar Cheese
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and pepper, to taste
2 Tbsp. panko breadcrumbs

Steps:

  • 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 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 degrees) for 3-4 minutes, or until the top is golden brown.
  • Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

ROASTED VEGETABLE PUREE MAC AND CHEESE



Roasted Vegetable Puree Mac and Cheese image

This variation of mac and cheese is chock full of vegetables, they actually make the sauce. It is definitely healthier than most mac and cheese and to me tastes just as nice. You can try any vegetable puree that you like, but my favourite is kohlrabi, so Ive listed that in the ingredients. I got the idea for this from the chowvida blog: http://chowvida.wordpress.com/2012/03/12/macinsquash/

Provided by Lalaloula

Categories     Macaroni And Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

5 small kohlrabi, peeled and diced
2 medium onions, quartered
1 teaspoon oil
3/4 cup soymilk (or other non-dairy milk)
1/2 cup water (use the water from the pasta, it helps with the binding)
1/4 teaspoon sage, dried
1/4 teaspoon rosemary, dried
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon black pepper
1 pinch cayenne pepper
salt (I use about 1/8 ts)
200 g whole wheat pasta, cooked al dente and drained (I use fussili)
50 g cheese, grated (I like to use a smoky one)

Steps:

  • First make your roasted vegetables: Toss kohlrabi and onion with oil and spread out on a paper-lined baking sheet. Roast in the preheated oven at 190°C/375°F for 30 minutes.
  • Transfer to a big bowl and combine with the spices/herbs, milk and reserved pasta water. Puree (I used my hand-held blender). It should have the consistency of yogurt.
  • Combine with cooked pasta and spread in a casserole dish. Sprinkle with cheese.
  • Bake in the preheated oven at 190°C/375°F for 25 minutes or until nicely browned and bubbling.
  • Enjoy!

Nutrition Facts : Calories 273.5, Fat 5.8, SaturatedFat 2.3, Cholesterol 8, Sodium 151.5, Carbohydrate 46.9, Fiber 1.3, Sugar 4.2, Protein 11.9

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