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Roasted Vegetable Mac 'n' Cheese

Few people would deny that broccoli and cheese taste heavenly together - so we've combined the two and tomatoes in this creamy, 5-star rated vegetarian macaroni and cheese recipe. Plus, you can use the suggested substitutions to make the recipe gluten-free.

Ingredients

1 pound plum tomatoes
6 cups broccoli florets
2 tablespoons extra-virgin olive oil
3 tablespoons butter
3 tablespoons all-purpose unbleached flour*
4 cups milk, warm (preferably organic or raw)
2 1/3 cups grated aged Asiago
2 1/2 cups grated sharp Cheddar
2 tablespoons Dijon mustard
1 1/2 teaspoons Himalayan or sea salt
2 teaspoons fresh black pepper
2 tablespoons chopped fresh thyme
1 pound(s) penne pasta, cooked and drained*

*For a gluten-free version of this recipe, choose coconut or other gluten-free flour and gluten free penne pasta

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

  

Instructions

1. Heat the oven to 400 degrees. Slice the tomatoes 1/4 inch thick. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.

2. 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.

3. 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.

Yields 12 servings

Per serving: Calories 433, Total Fat 23g, Cholesterol 60.1mg, Sodium 732.9mg, Total Carbohydrates 38.1g, Dietary Fiber 3.1g, Protein 19.8g

Original recipe and image source: http://www.countryliving.com/recipefinder/roasted-vegetable-mac-cheese-recipes

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