Roasted Vegetable Mac-N-Cheese (For a Group) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is based on a recipe I found in Country Living magazine. I haven't tried this yet, but it looks oh so good! Serve this with some warm dinner rolls or crusty french bread (your choice), and you have a great rustic/hearty dinner. You can down-size this recipe for your family or 1-2 servings. Ingredients:
1 lb plum tomato |
6 cups broccoli florets |
2 tablespoons olive oil |
3 tablespoons butter |
3 tablespoons all-purpose flour |
4 cups milk, warm |
2 1/3 cups shredded mozzarella cheese |
2 1/2 cups grated sharp cheddar cheese |
2 tablespoons dijon mustard |
1 1/2 teaspoons salt |
2 teaspoons fresh black pepper |
2 tablespoons chopped fresh thyme |
1 lb penne, cooked and drained (or your favorite sturdy pasta ( stands up to heavy sauces) |
Directions:
1. Heat the oven to 400°F
2. Slice the tomatoes 1/4 inch thick.
3. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.
4. 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.
5. 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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