Ingrédients pour Macaroni And Cheese With Veggies
- Elbow Macaroni
- 1 teaspoon dry mustard
- 1 large head cauliflower, chopped into florets
- 3 cups milk
- Sharp Cheddar Cheese
- Carrot
- Salt & Freshly Ground Black Pepper
- 4 tablespoons butter
- All Purpose Flour
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Comment préparer Macaroni And Cheese With Veggies
- Preheat oven to 400°F (200°C).
- Wash and chop 1 large head of cauliflower into florets and 1 cup of carrots into 1/2-inch thick slices.
- Toss cauliflower and carrots with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
- While vegetables roast, cook 1 pound elbow macaroni according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- In a large saucepan, melt 4 tablespoons butter over medium heat. Whisk in 1/4 cup all-purpose flour and 1 teaspoon dry mustard until smooth.
- Gradually whisk in 3 cups milk until smooth and bring to a simmer, stirring constantly.
- Reduce heat to low and stir in 2 cups shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked macaroni, roasted vegetables, and 1/4 cup of the reserved pasta water to the cheese sauce. Stir to combine.
- Pour macaroni and cheese into a greased 9x13 inch baking dish.
- Bake for 20-25 minutes, or until bubbly and golden brown.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
18g
Fat
114g
Carbs
23g
