Introduction: Yummy Veggie Mac 'n' Cheese
This take on the classic comfort food is full of healthy colourful vegetables.
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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!
Participated in the
Summer Food and Drink Contest