I recently had the opportunity to try the new line of crackers from Triscuit.
Now I've always been a fan of Triscuit crackers, but I am loving the new brown rice and wheat!
The hubby and I have been on a mission lately to eat more real foods and Triscuit begins making their crackers with 100% whole grain brown rice and wheat plus they bake in real food ingredients like sweet potatoes or savory red beans. They offer 5 new fantastic flavors!
The Sea Salt and Black Pepper flavor was so tasty!
Triscuit crackers are delicious on their own, but I decided to use them as a topping on my veggie roasted mac and cheese for dinner.
I loved the crunchiness and the spicy pepper taste.
Give the new Triscuit crackers a try. Bet you will love them too!
Triscuit Topped Roasted Veggie Mac and Cheese for Two
1 cup whole wheat macaroni
1/4 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup grated cheddar cheese, plus more for topping
1 cup veggies of your choice (I used halved grape tomatoes, broccoli florets and diced zucchini)
1 T olive oil
6 Triscuit Sea Salt & Black Pepper crackers, crushed
1/2 T butter, melted
Preheat oven to 400 degrees. In a small bowl, stir together crushed Triscuits and butter; set aside.
Toss veggies in olive oil. Place them on a foil-lined baking sheet, salt and pepper to taste.
Roast veggies in the oven for 12-15 minutes, tossing half way through roasting time.
While the veggies are roasting, bring water to boil in a medium sauce pan and cook pasta according to package directions.
Drain pasta. Remove veggies from oven to slightly cool.
Spray two ramekins with cooking spray.
In a small bowl, toss pasta, veggies, cheese and milk together. Fill ramekins with pasta mixture.
Top with buttered, crushed Triscuit crackers. Bake for 25-30 minutes or until the topping is nicely browned.
Remove from oven to cool.
A new take on an old favorite. Enjoy the new line of Triscuit baked with whole grain brown rice and wheat, some with real food ingredients like sweet potato or red beans.
This is a sponsored conversation written by me on behalf of Triscuit. The opinions and text are all mine.