Veggie Mac and Cheese
Ingredients ​
16 ounces gluten free penne
1 head broccoli chopped
1 ½ cups English peas shelled
2 large carrots grated (or 3 medium sized)
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
Roux Sauce Ingredients:
6 servings
¼ cup all purpose flour
1 cup 2% milk
1 cup chicken broth
3 cups shredded sharp cheddar cheese
1 cup dijon mustard
¼ teaspoon salt
â…› teaspoon pepper
¼ teaspoon paprika
-
Boil water in a pot. Cook pasta for 7 minutes or until tender. Add vegetables in the last two minutes. Drain and rinse with cool water.
-
If the sauce is refrigerated bring it to room temperature by placing the jar in warm water.
-
Add the sauce to the pasta and mix well.
-
Preheat the oven to 400F.
-
Grease a baking pan. Pour the pasta. Top it with the bread crumb- mix.
-
Bake for 30 minutes or the top is golden brown.
-
Serve and enjoy!!
​​
​
Scan this QR code to tell us how you liked the meal!
