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Clean and quarter the Brussels sprouts, toss in olive oil, cayenne pepper, pepper, salt and smoked paprika. Spread onto a baking sheet and roast at 400° for 15 minutes.
Chop your leek and slice the mushrooms. Add them to the pan of roasting Brussels sprouts, mix on the tray and place back into the oven for an additional 15 minutes.
While the vegetables are roasting, cook the Mac & Cheeze according to package instructions.
Once the vegetables have reached the 15-minute mark and the Mac & Cheeze is ready, mix the roasted vegetables into the Mac & Cheeze.
Gently scoop the Mac & Cheeze and vegetable mixture into an oven safe dish, top with shredded smoked gouda and bake an additional 20 minutes at 400°.
Once removed from oven, top with sliced green onions and enjoy!
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.