Mac and Cheese with Roasted Vegetables
  • ½ cup broccoli florets finely chopped
  • ½ cup cauliflower finely chopped
  • ½ red pepper diced
  • 10 stalks asparagus peeled and finely chopped
  • 3 carrots thinly sliced
  • 1 package pasta cooked al dente
  • 1/4 cup olive oil
  • 1 clove minced garlic
  • 3 T. all-purpose flour
  • 1 1/2 cups skim milk
  • 2 cups shredded reduced fat sharp cheddar cheese
  • 2 T. panko breadcrumbs
  1. Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
  2. Place vegetables on baking sheet and bake for 20 minutes. Remove from oven and set aside.
  3. Heat oil in a medium saucepan over medium heat. When the oil is 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 melted.
  4. In a casserole dish sprayed with nonstick cooking spray add macaroni and vegetables, stir in cheese sauce. Sprinkle with panko. Bake for 15 minutes, until breadcrumbs are brown.