SPICY ROASTED VEGETABLE MACARONI AND CHEESE #veggies #kidfriendly

Gather up a spoonful of this heavenly, spread free macintosh and cheddar with vivid cooked veggies! You can forget about the flavor, on the off chance that you'd like, for a child amicable alternative.

Velvety, marvelous macaroni and cheddar is my total most loved side dish, however I generally feel like it needs a little pizzaz. Why upset something worth being thankful for? I'll reveal to you why… since you can stout it brimming with broiled veggies and make it more beneficial, more bright and more delectable than the old reserve. Furthermore, hello, you can even make them smaller than usual!

This formula has no spread, either! You can make a speedy, tasty cheddar sauce with olive oil. Utilizing olive oil radically cuts the cholesterol and immersed fat substance, while likewise improving the dish's flavor. With entire wheat pasta, rich Sargento sharp cheddar, and a store of healthy, fresh vegetables, this macaroni and cheddar is mouthwateringly acceptable. Make it as a side dish or a meatless supper some weeknight! You can likewise hurl in some concocted cut chicken, steak or shrimp for a filling across the board supper.

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INGREDIENTS:

• 1 cup broccoli florets, chopped into small chunks
• 1/2 red pepper, diced
• 1 yellow squash, quartered and diced
• 10 baby carrots, sliced thinly
• 2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
• 1/4 cup olive oil
• 1 garlic clove, minced
• 3 Tbsp. all-purpose flour
• 1 1/2 cups milk
• 2 cups (8 oz.) Sargento® Shredded Sharp Cheddar Cheese
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. cayenne pepper
• Salt and pepper, to taste
• 2 Tbsp. panko breadcrumbs

DIRECTIONS:

1. Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
2. Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
3. Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
4. Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.
5. Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.
6. Enjoy!

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