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: 20 minutes
For the macaroni:
For the sauce:
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