Serves:4-6
Cook time: 35 to 40 minutes
You will need:
1/2 broccoli, chopped small
1/4 red pepper, diced
1/4 green pepper, diced
1/4 yellow squash, diced ** next time I'd like to substitute this with corn!
7-10 baby carrots, sliced thin
1/4 yellow onion, chopped
2 cups pasta of your choice, I used elbow
1/4 cup olive oil
3 tbs all purpose flour
2 cups milk (1%)
2 cups (8 oz) Shredded Sharp Cheddar
1/2 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
1/2 tbs garlic powder
Salt & pepper
1/4 cup panko flakes or breadcrumbs
3 tbs all purpose flour
2 cups milk (1%)
2 cups (8 oz) Shredded Sharp Cheddar
1/2 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
1/2 tbs garlic powder
Salt & pepper
1/4 cup panko flakes or breadcrumbs
- Preheat oven to 400 degrees. Boil water in medium pot. Line baking sheet with foil and spray with cooking spray (or use a little olive oil)
- Place broccoli, peppers, squash, carrots and onion on baking sheet and bake for 20 minutes, until veggies are soft.
- Cook your pasta according to box. Drain and set aside.
- Heat oil in a large skillet over medium heat. Once the oil is hots, whisk in flour and cook for 1 minute. SLOWLY whisk in your milk, stirring constantly until mixture thickens.
- Remove from heat and stir in cheese until melted. Add the macaroni, roasted veggies, pepper flakes, cayenne pepper, garlic powder, and salt & pepper to your cheese mixture. Stir until all is distributed throughout.
- Pour into casserole dish. Cover top layer with your flakes or breadcrumbs.
- Now it's broil time! My favorite. Broil casserole dish in oven for about 5 minutes, or until golden brown.
Dinner for 1 tonight, but I have 2 dozen GORGEOUS roses to look at!
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