Creamy Baked Veggie Mac and Cheese
Ingredients
The pasta and vegetables
-
16
ounces
gluten free penne
-
1
head
broccoli, chopped
-
1 ½
cups
English peas, shelled
-
2
large
carrots, grated
The sauce
-
2
tablespoons
butter
-
2
tablespoons
gluten free flour
-
2
cups
milk
-
18
ounces
cheddar cheese or cheese blend
-
1
teaspoon
mustard powder
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground pepper
-
¼
teaspoon
cayenne pepper
Instructions
- Preheat the oven to 350°F and spray a 13 x 9 casserole dish with cooking spray.
- Cook the pasta according to the package directions, adding the vegetables in the last two minutes. Drain and rinse with cool water.
- Melt butter in a saucepan over medium heat to make the sauce.
- Add flour and whisk for 2 minutes until golden brown.
- Add milk and cook, stirring often, for about 8 minutes until slightly thickened.
- Stir in all but ½ cup of the cheese, mustard powder, salt, pepper, and cayenne. Cook over low heat until the cheese melts.
- Toss the pasta and veggies with the cheese sauce and transfer to the casserole dish. Top with the remaining cheese.
- Bake for 25 minutes.
Nutrition Facts (estimated)
Servings
10
Calories
474
Total fat
21g
Total carbohydrates
46g
Total protein
23g
Sodium
624mg
Cholesterol
64mg
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