This creamy roasted vegetable macaroni and cheese is super easy to make and a great way to add some extra veggies to your children’s meals. The roasted vegetables blend right into the creamy cheese sauce, making it both delicious and nourishing. I like to make it with either cow’s milk or dairy-free milk and top it with fresh parsley and Aleppo pepper. It’s a comforting, family-friendly meal that’s also packed with nutrients and fiber.
Ingredients
12 ounces
brown rice elbow noodles
cooked al dente
1½ cups
chopped
cauliflower
1 small
red bell peppers
chopped
1 small
white onion
chopped
1 large
carrots
pealed and sliced
1 tablespoons
extra virgin olive oil
1 cups
cashew milk
1 pounds
sharp cheddar cheese
grated
1 teaspoons
sea salt
(or Herbamare)
1 teaspoons
garlic powder
