Vegetable Mac and Cheese
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Unrated
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Course
Dinner
Vegetable Mac and Cheese
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 C elbow macaroni
- ½ C carrot shredded
- ½ C broccoli chopped florets
- ½ C spinach chopped, fresh
- 2 Tbsp butter unsalted
- 2 Tbsp all-purpose flour
- 1 C half-and-half
- 8 oz fontina cheese shredded
- kosher salt to taste
- black pepper to taste, cracked
- 1 C pork loin filet chopped and warmed, leftover, Smithfield marinated fresh
Instructions
- Bring a large pot of water to a rolling boil over high heat, add the macaroni and cook as directed on the package, adding the vegetables with 6 minutes left of cooking.
- While the macaroni and veggies boil, melt the butter in a medium-sized pot over medium heat. Once melted, stir in the flour until a thick paste forms (roux).
- Very slowly add the half & half to the roux, and whisk until thoroughly combined. Allow to gently simmer until slightly thickened, stirring occasionally, then add the fontina cheese and stir until melted and smooth. Season with salt and pepper.
- Once the noodles and vegetables are done, drain and return to the pot. Pour the fontina cheese sauce over the noodles and vegetables and stir to combine. Stir in the warmed pork, then serve immediately.
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