Summer Veggie Macaroni and Cheese
This summer macaroni and cheese is on the lighter side by adding delicious grilled veggies. When baked it has a glorious crust on top!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 3 tablespoon unsalted butter
- 1/3 cup bread crumbs
- Kosher salt
- 1 yellow squash trimmed and sliced
- 1 zucchini trimmed and sliced
- 1 red bell pepper trimmed and sliced
- 1 tablespoon neutral oil (such as avocado, vegetable or grapeseed)
- Kosher salt
- Pinch crushed red pepper
Macaroni and Cheese:
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 cup whole milk
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon mustard powder
- 1/4 teaspoon garlic powder
- Freshly ground pepper
- 1 pound pasta of choice (I used cavatappi)
- 2 cups Emmi Kaltbach Le Crémeux cheese divided
To Make the Buttery Bread Crumbs:
To a small saucepan, set over medium heat, melt the butter. When melted, add the breadcrumbs and a pinch of salt. Mix until the bread crumbs are thoroughly coated. Set aside.
To Grill the Veggies:
Preheat your grill or grill pan over medium heat. In a medium bowl, toss the veggies, oil, a few pinches of salt and red crushed pepper. Place the slices of veggies on the grill or pre-heated grill pan. Cook on each side for 2 to 3 minutes, until softened slightly. Remove from the grill (or grill pan) and slice up and set aside.
To Make the Macaroni + Cheese:
Preheat oven to 375 degrees F.
To a medium pot, set over medium heat, add the butter. When the butter has melted, add the flour and mix it together and cook the flour butter mixture for about 1 minute. Pour in the milk, stirring continuously in between additions. Cook until it thickens up, about 2 to 3 minutes. It’ll start to bubble up and thicken. Give it a good whisk and be sure to get in those corners of the pan to get any floury bits up and mixed in. It should be thick enough to coat the back of a spoon.
Turn off the heat and whisk in the salt, mustard powder, garlic powder and crushed red pepper and a few rounds of black pepper. Give it a taste and adjust the salt to taste. Add 1 ½ cups grated Kaltbach cheese and mix it in until melted. Cover the pot with a lid and set aside.
Meanwhile, bring a pot of salted water to a boil. Cook the pasta according to the package’s instructions, about 9 minutes.
Drain the pasta and then immediately add it to the pot with the cheesy sauce. Mix until thoroughly combined. Transfer to a 9 x 11-inch baking dish (or one that is comparable), layering in the grilled veggies. Smooth it into an even layer and then top it with the reserved bread crumbs.
Transfer it to the oven to bake for about 15 to 20 minutes, until the top is lightly golden brown.
Serving: 6g | Calories: 350kcal | Carbohydrates: 30g | Protein: 10g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 30mg | Potassium: 10mg | Fiber: 12g | Sugar: 4g | Vitamin A: 150IU | Calcium: 20mg | Iron: 0.5mg