Veggie Mac and Cheese
The kids won't be the wiser to the veggies, with delicious Mikesell's potato chips covering them up!
2/3 cup Mikesell's potato chips, crushed
7 Tbsp. butter, divided and softened
8 oz elbow pasta
4 cups broccoli
2 cups carrots, thinly sliced
1 cup onions, chopped
3 Tbsp. gluten free flour
3/4 tsp. salt
1/4 tsp. ground black pepper
2 cups milk
1 Tbsp. Dijon mustard
8 oz sharp cheddar cheese, shredded
4 oz cream cheese, softened and cubed
Heat oven to 400°F. Coat 13 x 9-inch baking dish with 1 tablespoon butter. Cook pasta in large pot of boiling salted water, just until al dente, about 6 to 8 minutes. Remove pasta from water to strainer. Add broccoli, cauliflower and carrots to boiling water. Cook 3 to 5 minutes or until al dente. Drain well.
Melt 4 tablespoons butter in Dutch oven over medium heat. Add onions. Cook until softened. Stir in flour, salt and pepper. Add milk and mustard, stirring occasionally, as mixture bubbles and thickens. Stir in cheddar cheese and cream cheese until well combined. Remove from heat.
Add macaroni and vegetables. Stir to combine. Turn into prepared baking dish. Melt remaining 2 tablespoons of butter. Combine with crushed potato chips in small bowl. Sprinkle over casserole. Bake 24 to 26 minutes or until bubbly and beginning to brown.