Roasted Veggie Low-Carb Mac and Cheese

This roasted veggie low-carb mac and cheese is loaded with oven-roasted veggies and swaps out traditional macaroni for a low-carb version, which makes it a great choice for those wanting to limit starches for weight loss or diabetes. The combination of full-fat and lighter cheeses makes it creamy without too much saturated fat. I bet you’ll love this hearty replacement to your favorite mac and cheese! Update: For a spring season option: Omit the butternut squash when roasting and instead separately steam 1 package cut asparagus and 1 bag fresh organic spinach to add along with the cauliflower and Brussels sprouts at the end.¬†

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Serves 8

Low-Carb Mac and Cheese Ingredients

1 medium to large head of cauliflower, cut into small florets

1 package (20 oz) pre-cut and peeled butternut squash cubes, cut into smaller chunks

1 package (16 oz) fresh Brussels sprouts, cut in halves or thirds

2 tsp extra-virgin olive oil

Sea salt to taste

3 servings dry low-carb pasta (such as black bean spaghetti or mung bean pasta)

1 Tbsp butter

1 medium sweet onion, diced

2 Tbsp stone-ground whole wheat flour

2 cups low-sugar milk (such as Fairlife)

1 cup reduced-sodium chicken broth

1 1/2 cups shredded low-fat extra-sharp Cheddar cheese

1 cup freshly grated Havarti cheese

1/4 cup freshly grated Parmesan cheese

Low-Carb Mac and Cheese Directions

  1. Roast the cauliflower, butternut squash, and Brussels sprouts ahead of time: Preheat oven to 425 degrees F and lightly grease a large roasting dish. In 2-3 bouts place the cut-up veggies in a sealable plastic bag with a tsp or less of oil each time and a sprinkling of sea salt. Seal the bag, massage the oil and salt into the veggies, then place them in the roasting dish. Roast for 30 mins, stir, and roast 15-30 min more, until all veggies are softened and slightly browned.
  2. In the meantime, cook the low-carb pasta according to package instructions, and drain.
  3. Melt the butter in a very large skillet over medium-high heat. Add the onion and saute until translucent. Add the flour and cook another minute or two, stirring well.
  4. Add the milk and broth and whisk nearly constantly once the mixture has come to a simmer for 5-10 minutes or until sauce has thickened slightly.
  5. Remove pan from heat, add all the cheeses, and mix until melted. Fold in the roasted veggies and cooked pasta and stir to combine well.spring roasted veggie low-carb mac and cheese spring roasted veggie low-carb mac and cheeseroasted veggie low-carb mac and cheese roasted veggie low-carb mac and cheese