Roasted Vegetable Mac and Cheese
By jdwooten
Few people would deny that broccoli and cheese taste heavenly together — so we've combined the two in this creamy, vegetarian macaroni and cheese.
Ingredients
- 1 pound(s) plum tomatoes
- 6 cup(s) broccoli florets
- 2 tablespoon(s) extra-virgin olive oil
- 3 tablespoon(s) butter
- 3 tablespoon(s) all-purpose flour
- 4 cup(s) milk, warm
- 2 1/3 cup(s) grated aged Asiago
- 2 1/2 cup(s) grated sharp Cheddar
- 2 tablespoon(s) Dijon mustard
- 1 1/2 teaspoon(s) salt
- 2 teaspoon(s) fresh black pepper
- 2 tablespoon(s) chopped fresh thyme
- 1 pound(s) penne, cooked and drained
Details
Servings 12
Preparation
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.
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.
Whisk 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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