Preheat oven to 425 degrees. Line a rimmed baking pan with foil. Spread broccoli, cauliflower, squash, and onion in separate rows on prepared pan. Drizzle with 1 tablespoon olive oil. Season with salt, to taste. Roast 15 minutes or until tender, stirring each row of veggies halfway through. Transfer squash to a bowl and mash with a potato masher. Set broccoli, cauliflower, and onion aside.
Squash, broccoli, and cauliflower give this kid-favorite comfort food a healthy twist.
Servings and Ingredients
|1 ½ c.||Hy-Vee Short Cuts broccoli florets, cut into 1-inch pieces|
|1 ½ c.||Hy-Vee Short Cuts cauliflower florets, cut into 1-inch pieces|
|1 c.||Hy-Vee Short Cuts cubed butternut squash|
|½ c.||Hy-Vee Short Cuts chopped white onion|
|3 tbsp.||Gustare Vita olive oil, divided|
|2 ½ c.||Hy-Vee elbow macaroni, dry|
|1 ½ tbsp.||Hy-Vee all-purpose flour|
|1 ½ c.||Hy-Vee 2% reduced-fat milk|
|⅛ tsp.||Hy-Vee ground nutmeg|
|¼ tsp.||Hy-Vee ground black pepper|
|1 ½ c.||Hy-Vee finely shredded extra sharp Cheddar cheese|
|½ c.||plus 1 tbsp. Hy-Vee Select shredded Parmesan cheese, divided|
|3 tbsp.||Hy-Vee plain panko bread crumbs|
|1 tbsp.||fresh parsley, finely chopped|
Things To Grab
- Rimmed baking pan
- Aluminum foil
- 2-quart baking dish
- Hy-Vee nonstick cooking spray
- Large pot
- Medium saucepan
- Small bowl
Reduce oven temperature to 350 degrees. Spray a 2-quart baking dish with nonstick spray; set aside.
Cook macaroni in lightly salted water according to package directions. Drain.
Whisk together 1 tablespoon olive oil and flour in a medium saucepan. Add milk, nutmeg, and pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in Cheddar cheese and 1/2 cup Parmesan cheese until melted. Stir in squash, broccoli, cauliflower, onion, and macaroni. Pour into prepared baking dish.
Combine panko, remaining 1 tablespoon Parmesan cheese, parsley, and remaining 1 tablespoon olive oil. Sprinkle on mac 'n' cheese. Bake for 20 minutes or until top is golden and cheese is bubbly.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 35mg
- Sodium: 370mg
- Total Carbohydrates: 49g
- Protein: 19g