Roasted Veggie Mac n cheese
Roasted Veggie Mac n cheese

Roasted Veggie Mac n cheese


April 19, 2019


For the sauce heat coconut milk in a pan, add Violife just like Cheddar Shreds and olive oil until thick. Add salt and pepper, basil and thyme.

Toss Brussels sprouts and squash with olive oil, and season with salt. Spread vegetables in an even layer on prepared baking sheets. Bake at 392 °F for 15 minutes.

While vegetables roast, bring a large pot of water to a boil. Cook the macaroni according to pack directions. Drain, and set aside.

Add cooked macaroni to the Violife sauce and mix well.

Fold in roasted vegetables and serve.


PREP TIME: minutes 20 minutes


For the macaroni:

1 butternut squash, cut into 1/2-inch dice

10 quartered Brussels sprouts

1 ½ tsp olive oil

¾ tsp kosher salt

1 pack macaroni pasta

¼ cup minced onion

Freshly ground black pepper to taste

For the sauce:

1 pack Violife just like Cheddar Shreds

1 can coconut milk

Fresh basil & thyme

Olive oil

Salt & pepper