roasted vegetable mac 'n' cheese
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.
prep time
30 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 8 ounces plum tomatoes
- 3 cups broccoli florets
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 2 cups milk, warm
- 1 cup grated aged asiago
- 1 1/2 cups grated sharp cheddar
- 1 tablespoon Dijon mustard
- 3/4 teaspoon salt
- 1 teaspoon fresh gtound black pepper
- 1 tablespoon chopped fresh thyme
- 8 ounces penne, cooked and drained
How To Make roasted vegetable mac 'n' cheese
-
Step 1Heat 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.
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Step 2Whisk 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.
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Step 3Stir 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.
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