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Baked Mac-n-Cheese with Roasted Brussels

Course Main Course
Cuisine American
Keyword Baked Mac-n-Cheese with Roasted Brussels
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 489kcal


  • 1 medium russet potato
  • 1 medium carrot
  • 1/4 medium onion
  • 8 ounce macaroni pasta, dry
  • 2 cup Brussels sprouts
  • 1/2 medium onion, red
  • 2 clove garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, ground
  • 1 cup almond milk, unsweetened
  • 2 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper, ground
  • 1 cup bread crumbs, plain

Serve With

  • 2 medium apple


  • Peel and dice potato into 1 inch pieces, peel and slice carrot, and chop onion. Add these ingredients to a large pot and fill with enough water to cover veggies. Bring to a boil and then simmer for 15 minutes until veggies become fork tender. Drain and set aside.
  • As the vegetables cook, cook the pasta as directed on package to al dente; drain.
  • Preheat oven to 400 degrees.
  • Slice Brussles sprouts into halves, slice red onion, and mince garlic. Place onto baking sheet, drizzle with olive oil, and season with salt and pepper; toss with hands. Bake for 20-25 minutes.
  • Meanwhile, add cooked veggies, almond milk, nutritional yeast, salt, garlic powder, and pepper to a blender. Blend until very smooth.
  • Add the puree to the cooked pasta, stir to combine, and pour into a baking dish. Sprinkle with bread crumbs. Place in oven and bake for 10 minutes until golden brown.
  • Serve baked macaroni with Brussles sprouts and sliced apples on the side.


Calories: 489kcal | Carbohydrates: 93g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Sodium: 1150mg | Fiber: 9g | Sugar: 16g