This take on the classic comfort food is full of healthy colourful vegetables.
Step 1: Ingredients
- 1 box of whole wheat macaroni
- 2 zucchini
- 2 bell peppers
- 1 onion (I used a red onion because it was what I had on hand and adds some nice colour)
- 4 cloves of garlic
- ½ cup of water
- 1 tablespoon of soup base
- 3 tablespoons of olive oil
⅓ cup whole wheat flour
2 ½ cups of milk
1 tablespoon of mustard
2 cups of shredded cheddar cheese (I used marble)
Step 2: Roast Vegetables
Preheat the oven to 425°F
Chop all the vegetables and garlic into nice bite-sized pieces and toss them into a baking dish.
Add the water and soup base.
Sprinkle liberally with thyme and add a pinch of salt.
Mix it up and then put it in the oven for 40 minutes.
Step 3: Cook Pasta & Make Cheese Sauce
While your veggies are roasting, start making the cheese sauce.
Heat the oil in a large sauce pan over medium-high heat.
Add flour and stir.
Slowly stir in the milk.
Add the mustard and cheese and continue stirring until it's all combined.
Boil a pot of water and cook the macaroni until al dente.
Drain and add to the sauce pan.
Mix in the roasted vegetables and serve. Yum!