The ROXX Box Veggie Mac & Cheese

I was in the mood for mac & cheese, but wanted to put something in it. In the past I’ve adapted my typical mac & cheese recipe, and made a lobster & shrimp mac.  So today, I decided to make something new, and create a veggie mac & cheese.

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This recipe is super easy to make, and is a great meal or side dish.

The ROXX Box Veggie Mac & Cheese

Ingredients

1 cup diced organic squash
1 1/2 cups diced organic zucchini
3/4 cup diced organic red bell peppers
2 cups diced organic sweet potato
1 cup chopped organic broccoli (floret only)
1 1/2 cups diced organic bella mushrooms
1 cup diced organic onions
1/8 cup chopped garlic
1/4-1/3 cup organic coconut oil
5 cups cooked shelled Barilla pasta
6oz Havarti sliced (diced)
1/2 cup freshly grated parmesan cheese
1 1/2 cups freshly shredded white cheddar cheese
2 1/2 cups organic milk
4 tablespoon organic butter
2 tablespoons flour
1 teaspoon garlic powder
1/8 teaspoon grated nutmeg
salt/pepper
2 cups panko breadcrumbs
1 tablespoon dried parsley
shredded mozzarella (garnish)

Directions

1. In a bowl add all veggies, and coat with coconut oil. Season with salt and pepper, and pour onto a large baking dish.

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2. Place in a preheated 400 degree oven and cook for about 15-20 minutes, or until veggies (especially potatoes) soften.

3. Remove from veggies from oven and allow to cool. Keep oven on.

4. In pot, add water and place on medium heat. Once water starts to boil, add a little salt and pasta. Cook pasta until al dente. Cooked pasta should make 5 cups.

5. While pasta is cooking, place a pot on medium heat and add 2 tablespoons of butter. Once butter is melted, slowly add 2 tablespoons of flour and whisk. When mix starts to turn golden brown, slowly add 2 1/2 cups of milk. Continue to whisk while pouring milk into pot. This will prevent mix from having lumps. When milk mix starts to slightly thicken, add cheeses. Whisk until cheeses are all melted and sauce begins to thicken. Remove from heat.

6. Lightly butter 5 small gratin baking dishes and spoon in 1 cup of cooked pasta into each dish.

7. Next add 1/3 cup of the roasted vegetables to each dish.

8. Pour 1 cup of the cheese sauce into each dish. Use a fork to incorporate vegetables and cheese into pasta.

9. In a small saute pan, place on medium heat and add 2 tablespoons of butter. Once butter is melted add panko and parsley. Mix well. Reduce heat and stir until panko becomes lightly brown. Remove from heat and sprinkled desired amount over pasta. Sprinkle some shredded mozzarella cheese over the top if desired.

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10. Place gratin dishes on a large baking sheet and place in oven 400 degree oven. Bake until top is a golden brown and cheese sauce starts to bubble.

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11. Remove from heat and serve as a main or side dish.

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Enjoy!!

Rox