Roasted Spring Vegetable Macaroni And Cheese Recipes

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
• Cook the pasta according to the pack instructions.
• Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
• Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

Steps:

• Preheat the oven to 425 degrees F.
• Add the carrots, corn and broccoli to a large bowl. Add the coconut oil, season with salt and pepper and stir to coat the vegetables. Put the mixture on a baking sheet and roast until the broccoli tips are just browning and the corn is tender, 12 to 15 minutes. Set aside.
• Meanwhile, bring a large pot of water to a boil and season generously with salt. Cook the macaroni as directed on the package and begin to make the cheese sauce.
• Add the half-and-half, milk and both cheeses to a large saucepan set over medium heat and cook, stirring constantly to prevent sticking, until the cheese is melted and smooth and the sauce comes together. Season with 1/2 teaspoon pepper.
• Drain the macaroni well, add to the cheese sauce and stir to combine. Add the roasted vegetables and stir again to cover with the cheese sauce. Drizzle with truffle oil before serving.

Steps:

• First make your roasted vegetables: Toss kohlrabi and onion with oil and spread out on a paper-lined baking sheet. Roast in the preheated oven at 190°C/375°F for 30 minutes.
• Transfer to a big bowl and combine with the spices/herbs, milk and reserved pasta water. Puree (I used my hand-held blender). It should have the consistency of yogurt.
• Combine with cooked pasta and spread in a casserole dish. Sprinkle with cheese.
• Bake in the preheated oven at 190°C/375°F for 25 minutes or until nicely browned and bubbling.
• Enjoy!

Steps:

• Heat oven to 350°F. In Dutch oven or 3-quart saucepan, cook and drain macaroni as directed on package.
• In 9-inch square baking dish, mix cooked macaroni, beaten eggs and shredded cheese. Add milk, salt and pepper; mix well.
• Bake 45 minutes. Enjoy!