Hi friends! With the winter weather still here and basketball games on T.V., I opted for a comfort food recipe this weekend. I’m lucky to say that my son Hendrix LOVES vegetables, but my husband is the one who I have to sneak that “healthy stuff” in for. This recipe is perfect for kids and picky eaters alike, plus who doesn’t love a good baked macaroni and cheese dish!
What you’ll need:
Cauliflower: 1 cup, roasted
Broccoli: 1 cup, roasted
Olive oil: 4 tablespoons
Garlic & herb seasoning: 1 tablespoon
Garlic salt: 1 teaspoon
Chilli powder: 1/2 teaspoon
Alfredo sauce: 1 cup
Almond milk: 1 cup
Gluten free elbow pasta: 2 8-oz. boxes
Sharp cheddar cheese
Step 1: Preheat your oven to 400 degrees.
Step 2: Place aluminum foil on a large baking sheet and place cauliflower and broccoli florets on top.
Step 3: Drizzle 2 tablespoons of olive oil across them and season with garlic and herb seasoning.
Step 4: Bake for 20 minutes or until crispy. Then, set aside to use later.
Step 5: Fill a large pot with 32 ounces of water, add 2 tablespoons of olive oil and bring to a boil. You can start your sauce, while waiting for the water to boil.
Step 6: Place your roasted broccoli and cauliflower into a blender. Then, add almond milk and alfredo sauce. Blend until smooth, then add chili powder and garlic salt, blend again and set aside.
Step 7: Add gluten free pasta to your boiling water and stir occasionally to make sure the pasta doesn’t stick. Depending on the brand you use, gluten free pasta is usually done within 6-9 minutes.
Step 8: Next, drain your gluten free pasta and pour it back into your large pot. Pour the broccoli and cauliflower sauce on top and mix well.
Step 9: Pour half of your pasta into a baking dish and then shred cheddar cheese on top. Pour on the next layer of pasta and shred enough cheese to cover the top layer. Sprinkle parmesan cheese as a finishing touch.
Step 10: Bake at 400 degrees for 20 minutes and enjoy!