Mac and Cheese with Roasted Vegetables

Mac and Cheese with Roasted Vegetables

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  • 1/2 pound carrots, cut into 3-inch sticks
  • Olive oil
  • 1 large red bell pepper, cut into 2- or 3-inch strips
  • 1 small onion, thinly sliced
  • Salt and pepper, to taste
  • 4 ounces hazelnuts
  • 4 ounces macadamia nuts
  • 1 pound gemelli pasta
  • 4 ounces sharp cheddar cheese, shredded
  • 4 ounces smoked mozzarella cheese, shredded
  • 4 ounces chèvre cheese, crumbled
  • 5 to 6 green onions, thinly sliced diagonal cuts
  • Extra virgin olive oil, for serving (optional)


Preheat oven to 425° F.

In a bowl, coat carrots lightly with olive oil. Spread on a baking sheet and roast for 15 minutes. Meanwhile, lightly coat peppers and onions with olive oil in the same bowl. After 15 minutes add peppers and onions to the baking sheet and roast for another 20 minutes. Ideally, carrots should be golden brown, onions soft and lightly browned and peppers soft with a few lightly blackened edges. When done, salt and set aside.

In a heavy skillet, toast nuts over medium heat until fragrant and lightly browned. Shake pan often to keep them from burning. Pulse in a food processor until coarsely chopped. Set aside.

Cook pasta al dente, strain and pour into a large bowl. Immediately add cheeses, roasted veggies, salt and pepper. Mix thoroughly. Serve each portion hot, topped with nuts and green onions. Drizzle with extra virgin olive oil, if you like.

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