Meatless Meal
Cheesy Macaroni-Vegetable Bake
Honey-Roasted Carrots
Ingredients
- 1 lb elbow macaroni
- 3 Tbsp butter
- 3½ Tbsp all-purpose flour
- 2½ cups milk
- 2 cups broccoli florets (or use frozen broccoli)
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tsp salt
- ½ tsp pepper
- 1 pint grape tomatoes (halved, if desired)
Instructions
- Preheat oven to 400°F. Cook macaroni according to package directions; drain, reserving 1 cup pasta water.
- Melt butter in a saucepan over medium heat; whisk in flour, and cook 1 minute.
- Gradually whisk in reserved pasta water and milk; cook, stirring constantly, 4 to 5 minutes or until thickened.
- Stir in broccoli, both cheeses, salt, and pepper until cheeses melt; add pasta and tomatoes. Pour mixture into a greased 13- x 9-inch baking dish.
- Bake 25 to 30 minutes or until top is golden.
Side Dish Ingredients
- 2 lb carrots, cut into sticks
- 2 Tbsp olive oil
- 2 tsp honey
- 1 tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together carrots and remaining ingredients on a large rimmed baking sheet coated with cooking spray. Spread carrots in a single layer.
- Bake 20 to 25 minutes or until carrots are browned and tender.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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