Roasted Veggie Mac n cheese
Roasted Veggie Mac n cheese

Roasted Veggie Mac n cheese


April 19, 2019


Preheat oven to 400 °F.

In a sauce pan, stir coconut milk over low heat. Mix in Violife just like Cheddar Shreds and olive oil.

Continue to stir until sauce thickens.

Add salt, pepper, basil and thyme.

Toss Brussels sprouts and squash with olive oil and salt.

Spread vegetables in an even layer on a baking sheet and place in oven for 15 minutes.

Bring a large pot of water to a rolling boil.

Add macaroni and cook according to package directions.

Strain macaroni and add to the Violife sauce. Mix well.

Fold in vegetables and serve.


PREP TIME: minutes 20 minutes


For the macaroni:

1 butternut squash, cut into 1/2'' pieces

10 quartered Brussels sprouts

1 ½ tsp olive oil

¾ tsp salt

1 box of macaroni

¼ cup onion, minced

Freshly ground pepper to taste

For the sauce:

1 package Violife just like Cheddar Shreds

1 can coconut milk

Fresh basil & thyme

Olive oil

Salt & pepper to taste