Veggie Mac and Cheese
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This Veggie Mac and Cheese has a soft spot in my foodie heart. Not only because it’s delicious, but because it’s the very first recipe I ever posted on my Instagram Page, (Scroll down for that very first photo, I’ve come a long way in a year and a half!).
I’ve switched up the recipe just a bit since then, adding Roasted Garlic to the list of ingredients, and a little less Chicken Broth. But it’s still so delicious! It’s loaded with roasted vegetables and Garlic to make it really creamy, while still giving us that cheesy goodness from the Cheddar. My kids eat it up!
And did I mention it makes great leftovers? You know how leftover Mac and Cheese is just never that good? It’s just not as creamy- something about all that cream cheese, Cottage Cheese, and/or Heavy Cream doesn’t heat up well the second time! Well this dish doesn’t have this problem. It reheats beautifully, because it’s made creamy by the Sweet Potatoes, Carrots, Onions, and Roasted Garlic. It’s one of my favorite features of this, I love having a veggie-packed meal for my kids lunch when I make it.
So check out the recipe below for this twist on a favorite classic. And let me know if you have any questions by dropping them at the end of this post. Also, if you’re not following me on Pinterst or Instagram, what are you waiting for? Get over there for all things food! I’m at @theflouredcountertop.
Thanks for stopping by!
My very first food photo, my very first recipe! I was very proud of that cheesy drip down the side.
Veggie Mac and Cheese
Ingredients
- 2 Large carrots
- 1 medium sweet potato
- 1/2 White or Yellow Onion
- 2 Garlic cloves
- 1 Cup Chicken Broth
- 1 1/2 cup Water or Milk
- 1lb cooked Macaroni Noodles
- 1-1 1/2 lbs Shredded Cheddar Cheese (the texture is better is shred from the block, but pre-shredded works as well)
- Salt and pepper to taste
Instructions
- Preheat the oven to 450 degrees. Peel and roughly chop the 2 Carrots, 1 Sweet Potato, and 1/2 an Onion, and 2 Cloves of Garlic (you can leave that whole). Place on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Mix together and cook for 20-25 minutes, mixing halfway through the bake time. The Sweet Potatoes and Carrots should be soft when you're done.
- When they’re done baking, add the vegetables, 1 cup Chicken broth, and 1 1/2 cup of Milk or Water to a blender. Let it cool for 10-15 minutes, then blend until smooth.
- Add the vegetable mixture and 1- 1 1/2 pounds of shredded Cheddar cheese to macaroni noodles. Salt and pepper to taste, and combine. Enjoy!