Roasted Vegetable Mac 'n' Cheese

Annacia *

By
@Annacia

This recipe isn't for anyone who loves the boxed mac and cheese stuff. This has character and is meant for an adult taste.

Having said that, I know that asiago isn't for everyone and if it's not your cup of tea I would suggest that all cheddar or a mix of cheeses that you like be used. It will be delicious either way so just go with what you like best.


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

8 oz
plum tomatoes
3 c
broccoli florets
1 Tbsp
extra-virgin olive oil
1 1/2 Tbsp
butter
1 1/2 Tbsp
all-purpose flour
2 c
milk, warm
1 c
grated aged asiago
1 1/2 c
grated sharp cheddar
1 Tbsp
dijon mustard
3/4 tsp
salt
1 tsp
fresh gtound black pepper
1 Tbsp
chopped fresh thyme
8 oz
penne, cooked and drained

Directions Step-By-Step

1
Heat the oven to 400 degrees.
Slice the tomatoes 1/4 inch thick.
Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.
2
Whisk the butter and flour in a medium-size pot over medium-high heat until foamy.
Add the milk.
Whisk until thickened and bubbling, about 3 minutes. Remove from the heat.
3
Stir in the cheeses, mustard, salt, pepper, and thyme. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish.
Top with the tomatoes and bake about 30 minutes.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium, Soy Free