The Pioneer Woman Tasty Kitchen
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Roasted Vegetable Mac and Cheese

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Level: Easy

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Description

An easy, tangy, hugely flavorful and mostly-healthy mac and cheese. Perfect for a main course or side dish!

Ingredients

  • 1 whole Bell Pepper, Diced
  • 1 whole Zucchini, Diced
  • Olive Oil, As Needed
  • 2 Tablespoons Butter
  • 1 cube Chicken Bouillon
  • 2 Tablespoons Flour
  • 2 cloves Garlic, Minced
  • 1 cup Almond Milk
  • ½ cups Heavy Cream
  • 1 cup Grated White Cheddar
  • 1 cup Grated Mozzarella
  • 16 ounces, weight Short Cut Pasta, Cooked To Package Directions And Drained
  • 28 ounces, fluid Canned Whole Tomatoes, Drained And Crushed Lightly In Your Hands
  • 2 whole Scallions, Sliced
  • Fresh Herbs, For Topping
  • Salt And Pepper

Preparation

Preheat oven to 400ºF. Arrange bell pepper and zucchini in one layer on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast the vegetables for 20–30 minutes until browned and soft.

In a large skillet, add butter, bouillon cube, flour, and garlic over medium-high heat. Cook, stirring as you go, until bouillon starts to melt into the butter and flour turns the mixture into a paste, about 5 minutes. Slowly pour in milk and cream. Let the liquids incorporate with the flour (keep stirring!) and come to a bubble; the sauce will thicken. Add cheeses (save a little bit for topping the dish) and stir to melt the cheese into the sauce.

Add cooked pasta, roasted vegetables, and tomatoes to the sauce. Stir to combine and taste; add salt and pepper to flavor the mac and cheese. Transfer the mixture to a baking dish (9×13 or similar is what I use) and top with reserved cheese. Bake for 30 minutes until the dish is browned on top and bubbly.

Serve topped with scallions and herbs. Enjoy!

Note: Feel free to make this in advance; just save the last baking step for right before you’d like to serve this.

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