Roasted Veggie Mac & Cheese (Printer-friendly)

Tender macaroni tossed in creamy cheese sauce, loaded with sweet roasted vegetables for extra flavor and nutrition.

# Required Ingredients:

→ Pasta

01 - 10 oz elbow macaroni

→ Roasted Vegetables

02 - 1 red bell pepper, diced
03 - 1 zucchini, diced
04 - 1 small red onion, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 cup broccoli florets
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Cheese Sauce

10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 2 cups whole milk
13 - 1 1/2 cups sharp cheddar cheese, shredded
14 - 1/2 cup mozzarella cheese, shredded
15 - 1/4 cup Parmesan cheese, grated
16 - 1/2 teaspoon mustard powder
17 - 1/4 teaspoon garlic powder
18 - Salt and pepper to taste

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine diced bell pepper, zucchini, red onion, halved cherry tomatoes, and broccoli florets. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss until evenly coated.
02 - Spread vegetables evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through cooking, until vegetables are tender and slightly caramelized.
03 - While vegetables roast, bring a large pot of salted water to a boil. Add 10 ounces elbow macaroni and cook according to package instructions until al dente. Drain in a colander and set aside.
04 - In a large saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly to create a roux.
05 - Gradually whisk in 2 cups whole milk while stirring constantly to prevent lumps. Continue cooking and stirring for 3 to 5 minutes until the mixture slightly thickens.
06 - Reduce heat to low. Add 1 1/2 cups shredded cheddar cheese, 1/2 cup shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese. Stir continuously until all cheese is melted and the sauce is smooth.
07 - Stir in 1/2 teaspoon mustard powder and 1/4 teaspoon garlic powder. Season with salt and pepper to taste.
08 - Add the cooked macaroni and roasted vegetables to the cheese sauce. Stir gently until all pasta and vegetables are well coated and heated through.
09 - Transfer to serving dishes immediately while hot. Garnish with additional grated Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • The roasted vegetables add a depth of flavor that boxed mac and cheese could never touch.
  • It is secretly healthier because you are sneaking in a full sheet pan of colorful veggies.
  • The cheese sauce is silky and real, not grainy or artificial.
  • You can customize it with whatever vegetables are hanging out in your crisper drawer.
02 -
  • Do not skip stirring the roux constantly, or you will end up with lumps that no amount of whisking can fix.
  • Roast the vegetables on a single layer or they will steam instead of caramelize, and you will miss out on all that sweet, charred flavor.
  • Use freshly shredded cheese instead of pre shredded, which is coated in anti caking agents that can make your sauce grainy.
  • If the sauce gets too thick, whisk in a splash of milk to loosen it up before adding the pasta.
03 -
  • Grate your own cheese from a block instead of buying pre shredded, it melts smoother and tastes sharper.
  • Roast the vegetables on the top rack of the oven for maximum caramelization and flavor.
  • Taste the sauce before adding the pasta, and adjust the seasoning then, because it is harder to fix once everything is mixed.
  • If you want the dish to feel even more indulgent, stir in a tablespoon of cream cheese at the end for extra silkiness.
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