Roasted Vegetable and Truffle Mac n Cheese
Ingredients
- 2 medium carrots, large diced (about 1 cup)
- 2 small ears of yellow corn, kernels cut off the cob
- 1 head broccoli (about 6 ounces), any fibrous parts removed, cut into small florets
- 2 tablespoons unrefined coconut oil, melted
- Kosher salt and coarsely ground black pepper
- 1 pound elbow macaroni
- 1/2 cup half-and-half
- 1/2 cup whole milk
- 12 slices American cheese
- 4 ounces Colby Jack cheese, grated or small diced
- 1 1/2 to 2 teaspoons black truffle oil
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