Creamy Mac and Cheese with Roasted Balsamic Vegetables

Isn’t pasta one of the easiest meals to batch cook and warm up again during the week? This variation has been on repeat at our house, combining a creamy mac and cheese sauce with oven-roasted veggies. Any roasted vegetables are welcome here but for the past two months, this version has been a favorite. I start with red cabbage, and add whatever else is in season. I’ve been almost exclusively seeking out Michigan’s locally farm-grown vegetables…zucchini or yellow summer squash, mixed bell peppers, jalapeños, and celery, or whatever else looks freshest. Full-on delicious comfort food with loads of phytonutrients and fiber. I add a little balsamic glaze, and voila!

This simple recipe has been on regular rotation for us all summer long.

As the seasons change, I will probably begin to add cauliflower and onions, or butternut squash and Brussels sprouts. They all sound great. Truly, the balsamic glaze makes everything delicious. Hope you like this as much as we do.

CREAMY MAC AND CHEESE WITH ROASTED BALSAMIC VEGETABLES

Servings: 8
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Roasted Balsamic Vegetables

1/2 head red cabbage
1 or 2 red or green bell peppers, diced
1 small or medium yellow summer squash or zucchini, diced
2 stalks celery, diced
1 jalapeño (seeds removed), minced
1 1/2 tablespoons balsamic vinegar (or flavored balsamic)
1 tablespoons yellow mustard
1 tablespoons date syrup
kosher salt and coarsely ground black pepper, to taste

Mac and Cheese Sauce

1 onion, diced
1 cup raw cashews
1 cup unsweetened nondairy milk
1/2 cup plus 2 tablespoons water
6 to 8 ounces roasted red peppers, rinsed
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 teaspoons of yellow mustard
2 teaspoons salt
dash cayenne pepper (optional)

Pasta

16 ounces whole wheat pasta

Instructions

Preheat oven to 400 degrees.

Remove the tough outer leaves of the cabbage and discard. Chop cabbage evenly into 1/2-inch pieces. Add to a large nonstick roasting pan or baking sheet the cabbage, diced bell peppers, summer squash or zucchini, celery, and jalapeño.

In a separate dish, mix together balsamic vinegar, mustard, and date syrup. Toss marinade evenly over the vegetables. Sprinkle with salt and pepper. Roast uncovered, stirring occasionally, for 45 to 50 minutes, or until tender.

While vegetables are roasting, heat a large nonstick skillet (like Scanpan) over medium high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan.

In a high-powered blender (like a Vitamix), combine the cooked onion with cashews, milk, water, red peppers, nutritional yeast, lemon juice, mustard, salt, and cayenne, and blend until very smooth.

While vegetables are oven roasting, cook pasta according to package directions. Drain and set aside. To serve, fill bowls with warm pasta, cover with mac and cheese sauce, and top with roasted veggies.