Roasted Vegetable Mac & Cheese

Temps & Portions
4 servings
50 minutes temps de préparation =
20 minutes préparation +
30 minutes cuisson
Ingrédients
  • 2 cups (500 mL) broccoli florets
    Broccoli Crowns 1EA
    $2.10 • Chq
  • 2 large carrots, peeled and sliced diagonally (2 cups/500 mL)
    Carrots 3LBS
    $2.69 • Sac
  • 1 large red bell pepper, diced (1¼ cups/300 mL)
    Campbell's Everyday Gourmet Soup Red Pepper Black Bean 500ML
    $4.20 • Chq
  • 2 tbsp. (30 mL) olive oil or Becel Olive Plus™ Oil Blend
    Christie Triscuit Rosemary Olive Oil 225G
    $2.91 • Chq
  • 1 package Knorr® Alfredo Pasta Sauce Mix
    Knorr Classic Sauce Mix Bearnaise 26G
    $1.90 • Chq
  • 1¾ cups (425 mL) 2% milk
    Natrel Organic Milk Partly Skimmed 2% 2L
    $5.02 • Chq
  • 1½ cups (375 mL) low-fat shredded cheddar cheese, divided
    Kerrygold Cheese Cheddar Irish Reserve 200G
    $8.63 • Chq
  • ¼ cup (60 mL) panko bread crumbs
    Kikkoman Panko Bread Crumbs Japanese Style 227G
    $4.31 • Chq
  • 8 ounces (227 g) whole-wheat elbow macaroni, cooked according to package directions
    Compliments Pasta Elbow Macaroni 900G
    $3.55 • Chq
Instructions

1. Preheat oven to 450 °F/230 °C. Line rimmed baking sheet with foil. Toss vegetables and oil on baking sheet. Roast 30 minutes, stirring once, until tender and browned.

2. Meanwhile, prepare Knorr® Alfredo Pasta Sauce Mix according to package directions increasing milk to 1¾ cups (425 mL). Remove from heat and stir in 1¼ cups (300 mL) cheese. Let stand 1 minute. Combine remaining cheese and bread crumbs in bowl and press with fork to combine.

3. Combine roasted vegetables, cheese sauce, and pasta in large bowl. Transfer to 8 x 8-inch (20 cm x 20 cm) baking dish. Top with crumb mixture. Broil 1 to 2 minutes until browned.