I found this on Pinterest. When I served it, my youngest told me he wasn't eating it. So, I put some on his plate. I'm mean. He gobbled it up, asked for seconds, put a few drops of Tabasco on it, declared he was a vegetarian, when my husband offered him chicken, to go with it, and then helped himself to thirds, with more Tabasco. I think he liked it. Oh, and my mother even had some, liked it, and said she couldn't tell the pasta was whole wheat, until I told her.
Spicy Roasted Vegetable Macaroni and Cheese
Makes 6 servings
Ingredients
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 skim milk
2 cups (8 oz.) cheddar cheese, shredded
1/2 tsp. crushed red pepper flakes(I omitted, and served with Tabasco on the side.)
1/2 tsp. cayenne pepper (I did one shake, for fear it would be "too spicy" for my elder son.)
Salt and pepper, to taste
2 Tbsp. panko breadcrumbs
Directions
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. (Earlier, this week, I roasted 2 pans of veggies, as I have 3 meals I planned, that have roasted veggies in them. I bagged and labeled them separately, and just defrosted this one a bit, then it warmed up and separated more in the pasta as I mixed it.)
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.
Spicy Roasted Vegetable Macaroni and Cheese
Makes 6 servings
Ingredients
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 skim milk
2 cups (8 oz.) cheddar cheese, shredded
1/2 tsp. crushed red pepper flakes(I omitted, and served with Tabasco on the side.)
1/2 tsp. cayenne pepper (I did one shake, for fear it would be "too spicy" for my elder son.)
Salt and pepper, to taste
2 Tbsp. panko breadcrumbs
Directions
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. (Earlier, this week, I roasted 2 pans of veggies, as I have 3 meals I planned, that have roasted veggies in them. I bagged and labeled them separately, and just defrosted this one a bit, then it warmed up and separated more in the pasta as I mixed it.)
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.
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