ROASTED VEGETABLE MAC AND CHEESE Serves: 8 servings
For the Vegetables 1 head of broccoli, cut into florets 1 summer squash, sliced 1 zucchini, sliced 1 cup of peas 1 cup of cherry or grape tomatoes 1 Tbsp olive oil salt and pepper For the Mac and Cheese 4 cups of whole milk 3 cups of elbow macaroni 4 cups of shredded sharp cheddar cheese 2 Tbsp butter 1/2 tsp salt 1/8-1/4 tsp cayenne pepper heat oven to 400F toss all of the vegetables with the olive oil and season with salt and pepper spread them out on a rimmed baking sheet, and roast in the oven for 30 minutes while the vegetables are roasting make the mac and cheese add the milk and macaroni in a saucepan bring to a boil over medium heat, stirring frequently to prevent the macaroni from sticking continue to cook until the pasta is tender, and the milk has thickened - this will take about 5 minutes remove the pan from the heat and stir in the cheese and butter season with salt and cayenne pepper stir in the roasted vegetables, and serve hot 'The nicest place to be is in someone's thoughts, the safest place to be is in someone's prayers, and the very best place to be is in the hands of God. "A day without a friend is like a pot without a drop of honey." -Winnie the Pooh -Please support me in my journey to another opportunity of life at: https://www.gofundme.com/sugars-transplant-journey Bless you, Sugar Lopez _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
