Mac and Cheese with Roasted Vegetables

Serves: 4 to 6

Your rating: None (8 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

Roasted vegetables, three cheeses and nut topping make this version of mac and cheese a bit different. I like to use gemelli because it's dense and chewy, but any medium-sized pasta will work.

Ingredients

Preparation

Preheat oven to 425° F.

In a bowl, coat carrots lightly with olive oil. Spread on a baking sheet and roast for 15 minutes. Meanwhile, lightly coat peppers and onion with olive oil in same bowl. After 15 minutes, remove carrots from oven, add peppers and onions to baking sheet and return to oven for another 20 minutes. Ideally, carrots should be golden brown, onions soft and lightly browned and the peppers, soft with a few lightly blackened edges. When done, salt and set aside.

In a heavy skillet, toast nuts over medium heat until fragrant and lightly browned. Shake pan often to keep them from burning. Pulse in a food processor until coarsely chopped. Set aside.

Cook pasta al dente, strain and pour into a large bowl. Immediately add cheeses, roasted veggies, salt and pepper. Mix thoroughly. Serve each portion hot, topped with nuts and scallions. Drizzle with extra virgin olive oil, if you like.

Recipe by Ken Charney, former PCC staff

Source: Sound Consumer, March 2001

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More about: bell peppers, carrots, cheese, hazelnuts

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A Different Kind of Mac and Cheese

A Different Kind of Mac and Cheese

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