Source: Ready Set Eat | Serves: 8 | Time: 40 min
Changes: steamed the veggies in their bags instead of roasting them; used vegan butter; used whole wheat flour; replaced milk and whipping cream with full-fat coconut milk; used more cheddar cheese
Avocado oil spray
2 cups dry whole grain elbow macaroni, uncooked
1 bag (10.8 oz) Birds Eye® Steamfresh® Broccoli Florets (I actually had leftover fresh #broccoli, so I used that)
1 bag (10.8 oz) Birds Eye® Steamfresh® Premium #BrusselsSprouts
1/4 cup vegan butter
1/4 cup all-purpose flour
1 (14 oz) can full fat coconut milk
1/2 tsp salt
1/4 tsp pepper
10 oz Boars Head cheddar cheese, shredded
1/2 cup shredded Parmesan cheese
Preheat oven to 450°F.
Bring a large pot of salted water to a boil. Cook pasta until very al dente, about 2 minutes less than the time recommended on the package; drain.
Melt butter in a pot over medium heat. Whisk in flour until smooth; cook 1 minute. Whisk in coconut milk, salt and pepper; bring to a boil, whisking constantly. Remove from heat and stir in ~1 to 1.5 cups of cheddar cheese a handful at a time until melted. Stir in macaroni and vegetables.
Spray 2½-quart baking dish with avocado oil spray. Pour in macaroni and cheese. Sprinkle with remaining cheddar and Parmesan cheeses. Bake 15 to 20 minutes, until golden brown and bubbling.