Crystal Margarine Recipes
Prep: 30 min
Servings: 4 people, 6-8 as a side
Mac and cheese just levelled up. This roasted vegetable mac and cheese – made with creamy Crystal Margarine – sneaks in a rainbow of veggies without sacrificing a speck of cheesy comfort. It’s rich, golden, and oh-so-satisfying, with a secret bonus: the kids are happily polishing off their veggies without a second thought. Easy win for parents, tasty win for everyone at the table.
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ingredients
Roasted Vegetables
1 cup
carrots, diced
1 cup
butternut squash, diced
1 head
cauliflower, cut into small florets
2 tbsp
Crystal Margarine
1/4 tsp
kosher salt
Cheese Sauce
4 tbsp
Crystal Margarine
1/4 cup
flour
1 litre
milk
4 cups
medium cheddar cheese
1/4 tsp
smoked paprika
1 tbsp
dijon mustard
1 cup
cream
1/2 tsp
salt
1 package
elbow macaroni
directions
Roasted Vegetables
Preheat oven to 425°F.
Place vegetables onto one large or two smaller parchment-lined sheet pans.
Melt 2 tbsp of Crystal Margarine and drizzle over the vegetables. Season with salt and lightly toss vegetables to evenly coat.
Bake vegetables for about 15-20 minutes or until slightly charred and softened.
Cheese Sauce
Cook macaroni according to package directions, drain, and set aside.
Melt 4 tbsp of Crystal Margarine in a large heavy bottomed pot or Dutch oven over medium heat. Add flour and stir, cooking for 1 minute. Slowly whisk in milk and then cream. Continue whisking often until the sauce returns to a low simmer.
Remove from heat and whisk in cheese, Dijon mustard, smoked paprika, and salt.
Assembly
In a large bowl or very large pot combine the cooked noodles, cheese sauce, and roasted vegetables, stirring to combine.
Transfer to a large casserole dish and bake at 425°F for about 20-25 minutes, until the sauce is bubbling and the edges are beginning to brown.
Let sit for 5 minutes before serving.
