Roasted Carrot Mac and Cheese
This roasted carrot mac and cheese blends together fresh vegetables, spices, and almond milk into a thick and luxurious sauce. No cheese required!
Ingredients
- 1 16 ounce box macaroni noodles gluten free
- 2 tablespoons olive oil
- 1 sweet onion diced
- 8 cloves garlic chopped
- 6 large carrots about 1.5 lbs chopped
- 1 zucchini sliced
- 1 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Himalayan sea salt
- 2 tablespoons nutritional yeast
- 2.5 to 3 cups unsweetened almond milk
Instructions
- Preheat the oven to 425 Fahrenheit.
- Cook the macaroni noodles according to package instructions. Drain and set aside.
- On a large Sheetpan, pour the olive oil and toss with the onion, garlic, carrots, zucchini, mustard powder, paprika, and salt. Toss well so all the veggies are coated in the spices and oil.
- Roast the vegetables for 40 minutes, flipping halfway.
- Add the vegetables to a blender. Pour in the nutritional yeast and almond milk. Blend on high for 2 to 3 minutes until sauce is thick. Add more milk for a thinner sauce.
- Taste and adjust seasoning as necessary.
- Pour sauce over cooked macaroni noodles and enjoy!
Notes
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Nutrition
Calories: 333kcalCarbohydrates: 9gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 282mgPotassium: 283mgFiber: 3gSugar: 4gVitamin A: 7702IUVitamin C: 9mgCalcium: 122mgIron: 1mg
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