Spicy Roasted Veggie Mac ‘n Cheese

This mac 'n cheese recipe is full of spicy flavor. It's packed full of roasted veggies and doesn't use butter, so it's healthier than other recipes.

My husband claims to dislike homemade mac 'n cheese, he prefers the blue box. I, on the other hand, love homemade mac 'n cheese. It's my mom's specialty, a childhood favorite that she still makes frequently for us. I told Mike this was a veggie alfredo recipe and he actually liked it. He never caught on that it was mac 'n cheese, despite the fact it clearly tasted like mac 'n cheese to me. His vendetta against homemade mac 'n cheese is all in his head, just don't tell him I duped him! :)

Spicy Roasted Veggie Mac ‘n Cheese
Adapted from Comfort of Cooking

Ingredients:
·1 – 16oz bag frozen broccoli florets
·1 red pepper, diced
·1 yellow pepper, diced
·20 baby carrots, sliced thinly
·1½ cups gluten free pasta shells
·Olive oil cooking spray
·1 TBS EVOO (extra virgin olive oil)
·1 tsp minced garlic
·1½ TBS cornstarch
·1½ cups milk
·2 cups shredded cheddar cheese
·¾ tsp each – crushed red pepper, cayenne pepper
·Salt and pepper to taste

Directions:
 Preheat the oven to 425˚. Prepare pasta according to package directions, cooking to al dente. Cover a large baking sheet with foil, coating with cooking spray. Toss prepared veggies onto the sheet, spraying the tops with cooking spray. Bake for 25-30 minutes, or until vegetables have softened and have begun to roast. Remove from oven and set aside.

Heat EVOO in a large skillet over medium heat. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until melted. Add red pepper, cayenne pepper, salt and pepper. Stir in cooked macaroni shells and roasted vegetables. Serve.