Meatless Monday: Roasted Veggie Mac and Cheese

Roasted Veggie Mac and Cheese | windykitchen

Do you organize your grocery list by where things are located in the grocery store? I remember discovering that my mom did this when I was little and being amazed by how much of a genius she was. It blew my mind. Such a clever trick would’ve never occurred to me, I was sure.

As an adult, I’m big on the location-based list making, but it’s not exactly fool-proof. I know the general layout of my usual grocery store (produce > meat > canned goods > processed foods > frozen foods > dairy > quick look at the magazine rack), but I can never remember if the chicken broth comes before the pasta. Or exactly when I’ll go past the meat section, which is against the back of the store and doesn’t line up with the rest of the aisles. You know, more #firstworldproblems.

Interested in revolutionizing location-based grocery lists? Check this out. It’s an app that keeps track of your grocery list and learns where items are located in your grocery store based on the order in which you check them off. What do we think of this? Part of me likes it (since I already use my phone as my grocery list in the first place), but part of me thinks it’s only really useful if you buy the same ingredients over and over. Every time you buy something new, there’s no way for it to know where to put it. Or do you think it somehow knows that “Greek yogurt” is likely to be near “yogurt” or other dairy products like milk or sour cream?

Not sure. I haven’t downloaded it. But if you guys do, let me know how you like it!

ROASTED VEGGIE MAC AND CHEESE (adapted from The Comfort of Cooking)

3 cups vegetables, chopped small (I used a mixture of broccoli, red and yellow peppers, eggplant, zucchini and corn – use what you like!)
olive oil
2 cups short whole wheat pasta (penne, fusilli, etc.), cooked to al dente
3 tbsp butter
2-3 cloves garlic, minced
3 tbsp flour
1 and 1/2 cups milk
8 oz shredded cheddar cheese
1/2 tsp crushed red pepper flakes, or more to taste
1/2 tsp cayenne pepper
salt and pepper
1/4 cup panko bread crumbs

1. Preheat oven to 400. Line large baking sheet with with aluminum foil and coating with a little olive oil or nonstick cooking spray. Toss veggies on baking sheet, drizzle with a little olive oil and sprinkle with salt. Bake for 20 minutes, or until vegetables have softened, tossing halfway through cooking. Remove from oven and set aside.
2. Meanwhile, heat butter in large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Stir in flour and cook 1 minute. Gradually stir in milk, stirring constantly until mixture has slightly thickened. Remove from heat and stir in cheddar cheese until melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add cooked pasta and veggies.
3. Place mixture in large casserole dish and sprinkle with panko breadcrumbs. Turn oven broiler to high and place dish under broiler for 3-4 minutes, or until the top is golden brown.

Mac and cheese? Good! Sneaking extra veggies in for a filling, almost-sorta-healthy, meatless dinner? Even better!


One thought on “Meatless Monday: Roasted Veggie Mac and Cheese

  1. Pingback: Veggie-Full Recipe Roundup: Broccoli and Carrots and Spinach, Oh My! | windykitchen

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