Mac and Cheese with Roasted Veggies
Ingredients
| For the veggies | ||
| Garlic head | 1 Small , top sliced off | |
| Summer squash | 3 Cup (48 tbs) , cut into large chunks | |
| Tomato | 1 1/2 Cup (24 tbs) , cut into large chunks | |
| Onion | 1 Cup (16 tbs) , cut into large chunks | |
| Olive oil | 1 Tablespoon (for drizzling on garlic and Veggies) | |
| Salt | To Taste (for veggies) | |
| For the pasta | ||
| Olive oil | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Milk | 2 Cup (32 tbs) | |
| Pasta water | 1/2 Cup (8 tbs) | |
| Cheese | 1 1/2 Cup (24 tbs) (pepper jack and parmesan) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Unsalted butter | 1 Teaspoon |
Directions
GETTING READY
1. Pre-heat oven to 375F.
MAKING
2. Drizzle garlic with olive oil and wrap in foil. Place on a baking sheet a roast for 15 minutes.
3. Toss veggies with a drizzle of olive oil and a pinch of salt and pepper. Add to garlic baking sheet and continue to bake for about 25-30 minutes more.
4. Cook pasta, reserving 1/2 C starchy water for sauce before draining.
5. Heat a medium pot. Add 2 T olive oil. When hot, whisk in flour. Cook for 30-60 seconds.
6. Slowly add milk, a little at a time, whisking and letting it thicken between additions. Heat until steam rises, but do not boil (sauce may break). Add pasta water.
7. Remove from heat and whisk in cheese, a bit at a time. Season with salt and pepper.
8. Mash 6 cloves of roasted garlic and whisk into sauce. Stir in butter. Taste and adjust seasoning if needed.
SERVING
9. Combine pasta with veggies and sauce before serving.
Recipe Summary
