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
  • 2 large carrots, peeled and sliced diagonally (2 cups/500 mL)
    Your Fresh Market Carrot Muffins 600G
    $4.00 • Chq
  • 1 large red bell pepper, diced (1¼ cups/300 mL)
    YORK Dark Chocolate Covered Peppermint Patties 200G
    $4.51 • Chq
  • 2 tbsp. (30 mL) olive oil or Becel Olive Plus™ Oil Blend
    Becel Margarine With Olive Oil 907G
    $5.91 • Chq
  • 1 package Knorr® Alfredo Pasta Sauce Mix
    Knorr Pasta Sauce Carbonara 48G
    $2.02 • Chq
  • 1¾ cups (425 mL) 2% milk
    Natrel Organic 38% Milk 4L
    $8.99 • Chq
  • 1½ cups (375 mL) low-fat shredded cheddar cheese, divided
    Great Value Old Cheddar Cheese 450G
    $5.91 • Chq
  • ¼ cup (60 mL) panko bread crumbs
    Aurora Bread Crumbs Italian Style with Romano Cheese 680G
    $3.53 • Chq
  • 8 ounces (227 g) whole-wheat elbow macaroni, cooked according to package directions
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.