An amazing creamy mac n’ cheese with fresh roasted vegetables! You can use what ever vegetables you want, you can use what every cheeses you like, make it your own!
Active: 25 min
Total: 40 min
Yield: 6 to 8 servings
2 medium carrots, large diced (about 1 cup)
2 small ears of yellow corn, kernels cut off the cob (or one can of corn, drained works also)
2 heads broccoli (about 12 ounces), any fibrous parts removed, cut into small florets
2 tablespoons unrefined coconut oil, melted
Kosher salt and coarsely ground black pepper
1 pound elbow macaroni
1/2 cup half-and-half
1/2 cup whole milk
4 ounces of Pepper Jack, grated
4 ounces Colby Jack cheese, grated
2 ounces Gruyere cheese, grated
1 1/2 to 2 teaspoons black truffle oil (white truffle oil works also)
Preheat the oven to 425 degrees F.
Add the carrots, corn and broccoli to a large bowl. Add the coconut oil, season with salt and pepper and stir to coat the vegetables. Put the mixture on a baking sheet and roast until the broccoli tips are just browning and the corn is tender, 15-16 minutes. Set aside.
Meanwhile, bring a large pot of water to a boil and season generously with salt. Cook the macaroni as directed on the package and begin to make the cheese sauce.
Add the half-and-half, milk and all cheeses to a large saucepan set over medium heat and cook, stirring constantly to prevent sticking, until the cheese is melted and smooth and the sauce comes together. Season with 1/2 teaspoon pepper.
Drain the macaroni well, add to the cheese sauce and stir to combine. Add the roasted vegetables and stir again to cover with the cheese sauce.
Drizzle with truffle oil before serving.
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