Roasted Corn & Jalapeño Macaroni Bake

Yield: 18 Servings (6 oz.)

Yield: 18 Servings (6 oz.)

You won't find multiple kinds of cheeses in this recipe, but you will find ample amounts of vegetables, flavor and sophistication.

Step 1

Preheat oven to 400°F.

Step 2

Cook pasta according to package instructions, drain and set aside.

Step 3

Combine the cauliflower, mirepoix and water in a medium pot and bring to a boil. Turn down heat and simmer until vegetables are soft. About 12-15 minutes. Drain vegetables reserving 12 fl. oz. of water. Transfer vegetables to a blender or food processor and add oil, cashews, lemon juice, garlic and seasonings. Purée until smooth. Adjust the consistency of the sauce with reserved water. Combine the pasta, sauce and corn and jalapeño blend.

Step 4

Transfer to a 2-inch half steam table pan and bake about 20-25 minutes or until golden brown and bubbly.