Description
An easy, tangy, hugely flavorful and mostly-healthy mac and cheese. Perfect for a main course or side dish!
Ingredients
- 1 whole Bell Pepper, Diced
- 1 whole Zucchini, Diced
- Olive Oil, As Needed
- 2 Tablespoons Butter
- 1 cube Chicken Bouillon
- 2 Tablespoons Flour
- 2 cloves Garlic, Minced
- 1 cup Almond Milk
- ½ cups Heavy Cream
- 1 cup Grated White Cheddar
- 1 cup Grated Mozzarella
- 16 ounces, weight Short Cut Pasta, Cooked To Package Directions And Drained
- 28 ounces, fluid Canned Whole Tomatoes, Drained And Crushed Lightly In Your Hands
- 2 whole Scallions, Sliced
- Fresh Herbs, For Topping
- Salt And Pepper
Preparation
Preheat oven to 400ºF. Arrange bell pepper and zucchini in one layer on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast the vegetables for 20–30 minutes until browned and soft.
In a large skillet, add butter, bouillon cube, flour, and garlic over medium-high heat. Cook, stirring as you go, until bouillon starts to melt into the butter and flour turns the mixture into a paste, about 5 minutes. Slowly pour in milk and cream. Let the liquids incorporate with the flour (keep stirring!) and come to a bubble; the sauce will thicken. Add cheeses (save a little bit for topping the dish) and stir to melt the cheese into the sauce.
Add cooked pasta, roasted vegetables, and tomatoes to the sauce. Stir to combine and taste; add salt and pepper to flavor the mac and cheese. Transfer the mixture to a baking dish (9×13 or similar is what I use) and top with reserved cheese. Bake for 30 minutes until the dish is browned on top and bubbly.
Serve topped with scallions and herbs. Enjoy!
Note: Feel free to make this in advance; just save the last baking step for right before you’d like to serve this.
