Roasted Veggie Mac and Cheese

Name: Roasted Veggie Mac and Cheese
Prep time: 55 min
Cook time: 1 h 30 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: Cooking spray; 1 lbs broccoli florets, cut into 1-in. pieces; 1 lbs butternut squash, cut into 1/2-in pieces; 1 lbs quarted Brussels sprouts; 1.5 tsp olive oil; .75 tsp kosher salt; 1 lbs grilled boneless, skinless chicken breast, marinated in preferred flavors; 12 oz elbow pasta; 1.5 tbsp butter; 1/4 cup minced sweet or yellow onion; 1/4 cup all-purpose flour; 2 cups fat-free milk; 1 cup low sodium vegetable broth; Black pepper; 5 oz grated white sharp cheddar (1.25 cups), Cabot; 4 oz grated Havarti (1 cup); 2 tbsp grated Parmesan

6 steps

Prep:55minCook:1h 30min

Updated at: Thu, 17 Aug 2023 01:06:04 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories492 kcal (25%)

Total Fat17.9 g (26%)

Carbs52 g (20%)

Sugars7.5 g (8%)

Protein32.5 g (65%)

Sodium508.7 mg (25%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

cooking spray

1 lbsbroccoli florets

cut into 1-in pieces

1 lbsbutternut squash

cut into 1/2-in pieces

1 lbsBrussels sprouts

quarted

1 ½ tspolive oil

¾ tspkosher salt

1 lbsboneless skinless chicken breast

grilled, marinated in preferred flavors

12 ozelbow pasta

1 ½ Tbspbutter

¼ cupsweet onion

minced, or yellow

¼ cupall-purpose flour

2 cupsfat-free milk

1 cuplow sodium vegetable broth

black pepper

5 ozwhite sharp cheddar

grated, Cabot

1 cupHavarti

grated

2 Tbspgrated parmesan

Instructions

Step 1

Preheat oven to 425°F. Line 2 large baking sheets with aluminum foil, and coat with olive oil spray.

cooking spray

Step 2

Toss broccoli, squash, and Brussels Sprouts with olive oil, and season with salt. Spread vegetables in an even layer on prepared baking sheets. Bake at 425°F for 25 to 30 minutes, stirring vegetables and rotating pans halfway through cooking time, until vegetables are soft and have begun to brown around the edges.

broccoli florets1 lbs

butternut squash1 lbs

Brussels sprouts1 lbs

olive oil1 ½ tsp

kosher salt¾ tsp

Step 3

While vegetables roast, grill chicken at about 400°, 6 minutes per side or until cooked through. Let rest 5 minutes, then cut into 1-in pieces.

boneless skinless chicken breast1 lbs

Step 4

While vegetables roast, bring a large pot of water to a boil. Cook pasta according to package directions, omitting fat and salt. Drain and set aside.

elbow pasta12 oz

Step 5

Melt butter in a large pot, preferably one with a lid, over medium. Add onion, and cook over low about 2 minutes. Add flour, and cook another minute or until the flour mixture is golden and well combined. Add milk and broth; whish, increasing heat to medium-high until mixtures comes to a boil. Cook about 4 to 5 minutes or until it thickens slightly, and then season with pepper.

butter1 ½ Tbsp

sweet onion¼ cup

all-purpose flour¼ cup

fat-free milk2 cups

low sodium vegetable broth1 cup

black pepper

Step 6

Remove pot from heat; add cheeses, and mix well until cheeses are melted. Add the cooked pasta, and mix well; fold in the roasted vegetables and chicken.