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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Roasted Vegetable Macaroni and Cheese

A cozy mac & cheese recipe that incorporates lots of gorgeous healthy vegetables! Please consider leaving a picture or comment if you decide to try this recipe!

Source: gimmesomeoven.com (Entered by Ariana Giddens)
Serves: 6-8
Vegetarian!

Ingredients
1 large Bell pepper (preferably red) (cored & diced)      View Available Products
1 medium sized Sweet potato (peeled & diced)      View Available Products
1 Yellow squash (de-stemmed & diced)      View Available Products
1 small Head of broccoli florets (chopped into bite-sized pieces)      View Available Products
8 ounces Button or baby portabella mushrooms (quartered)
1 small Onion (peeled & diced)      View Available Products
2 tablespoons Olive oil
1 head Garlic (heads peeled)
12 ounces 2% evaporated milk
1 large Egg      View Available Products
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Paprika
12 ounces Elbow macaroni (or any shape of pasta)
1 tablespoon Butter      View Available Products
8 ounces Freshly-grated cheddar cheese      View Available Products
1/4 cup Freshly-grated Parmesan cheese      View Available Products
Pinch of cayenne pepper

Step by Step Instructions
  1. Preheat oven to 400 degrees, and line 1 large or 2 medium-sized baking sheets with parchment paper or foil.
  2. Toss the vegetables together in a large bowl with olive oil. Spread them out in an even layer across the pan/s. Seal the garlic cloves (divided if necessary) in a packet of foil and place it/them in the center of the baking sheet/s. Bake for 30 to 40 minutes, stirring halfway through cooking and checking the garlic to ensure it is not burning.
  3. While the vegetables cook, bring a pot of salted water to a boil and cook the pasta as directed until it is al dente. Drain the pasta, then return it to the pot and toss it with butter over medium-high heat until melted.
  4. Meanwhile, In a separate bowl, whisk the evaporated milk, egg, salt, pepper, smoked paprika and cayenne pepper together. As soon as the butter melts over the pasta, add the mixture to the pot and stir to combine.
  5. Let the pasta cook for 2 to 4 minutes over medium-high heat, stirring occasionally. Remove the pot from the heat and stir in both cheeses until melted, then gently stir in the roasted vegetables and serve.

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