Mac and Cheese with Roasted Veggies
A perfect dish always- Mac and cheese with roasted vegetables.
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
