Roasted Vegetable Macaroni & Cheese
| 18 | 65 | 353 | | Ingredients | Minutes | Calories | | Prep | Cook | Servings | | 15 min | 50 min | 6 | | 1/4 tsp | Black pepper | | 3 tbsp | Canola oil (for
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Ingredients
- 1/4 tsp Black pepper
- 3 tbsp Canola oil
- 2 medium Carrots
- 1 cup shredded Cheddar cheese, reduced fat (18%)
- 2 tsp Dijon mustard
- 1 eggplant Eggplant
- 2 clove(s) Garlic
- 2 tbsp Parmesan cheese, grated
- 3 cups Partly skimmed milk, 1% M.F.
- 1 1/2 cup Pasta, macaroni, elbow, whole wheat, dry
- 1 medium pepper(s) Red bell pepper
- 1/2 tsp Salt
- 1/4 tbsp Salt and pepper
- 1 tsp, ground Thyme, dried
- 1/4 cup Vegetable stock/broth
- 1/3 cup Wheat flour, whole wheat
- 1 medium Yellow onion
- 2 medium Zucchini
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