Save The oven was already warm when I realized I had forgotten to buy bacon for dinner. Instead of panicking, I opened the crisper drawer and found a pile of vegetables that needed using. What started as a backup plan turned into something I now make on purpose: creamy, cheesy macaroni with sweet roasted vegetables that caramelize just enough to add little pockets of flavor in every bite. My kids, who usually pick around anything green, scraped their bowls clean. Sometimes the best recipes happen when you stop following the original plan.
I brought this to a potluck once, nervous that it would seem too simple next to the fancy casseroles and layered salads. But I watched people come back for seconds, then thirds, and one friend asked if I had the recipe written down anywhere. She said her son refused to eat vegetables unless they were hidden, and this might be the loophole she needed. I wrote it on a napkin right there at the table, and she still texts me photos every time she makes it.
Ingredients
- Elbow macaroni: The classic shape holds onto cheese sauce in every curve, though shells or cavatappi work beautifully if that is what you have in the pantry.
- Red bell pepper: Roasting brings out its natural sugars and creates little charred edges that add a hint of smokiness to the dish.
- Zucchini: Diced small, it softens without turning mushy and blends right into the sauce so no one can complain about it.
- Red onion: It caramelizes in the oven and adds a mild sweetness that balances the sharpness of the cheddar.
- Cherry tomatoes: They burst and release their juices, creating tiny flavor pockets throughout the mac and cheese.
- Broccoli florets: The tips get crispy in the oven while the stems stay tender, adding both texture and color.
- Olive oil: Just enough to coat the vegetables and help them roast evenly without steaming.
- Unsalted butter: The base of the roux, and using unsalted lets you control the seasoning as the cheeses melt in.
- All purpose flour: Whisked with butter, it thickens the milk into a silky sauce that clings to every piece of pasta.
- Whole milk: The richness makes the sauce creamy without needing heavy cream, though you can use what you have.
- Sharp cheddar cheese: This is where the flavor lives, so buy a block and shred it yourself for the smoothest melt.
- Mozzarella cheese: It adds stretchiness and a mild creaminess that balances the tang of the cheddar.
- Parmesan cheese: Freshly grated, it brings a nutty, salty depth that makes the sauce taste more complex.
- Mustard powder: Just a pinch sharpens the cheese flavor without making the dish taste like mustard.
- Garlic powder: A subtle background note that makes everything taste a little more intentional.
Instructions
- Get the oven ready:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper so the vegetables do not stick. This high heat is what gives them those sweet, caramelized edges.
- Toss and spread the vegetables:
- In a large bowl, combine the bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with olive oil, salt, and black pepper until everything is lightly coated. Spread them in a single layer on the baking sheet so they roast instead of steam.
- Roast until golden:
- Slide the pan into the oven and roast for 20 to 25 minutes, stirring once halfway through so everything cooks evenly. You will know they are done when the edges are golden and the tomatoes start to burst.
- Cook the pasta:
- While the vegetables roast, bring a large pot of salted water to a boil and cook the macaroni according to the package directions until al dente. Drain it well and set it aside.
- Start the cheese sauce:
- Melt the butter in a large saucepan over medium heat, then whisk in the flour and cook for about a minute until it smells toasty but has not browned. This is your roux, and it needs that minute to cook out the raw flour taste.
- Add the milk:
- Slowly pour in the milk, whisking constantly to keep lumps from forming, and keep stirring until the sauce thickens slightly, about 3 to 5 minutes. It should coat the back of a spoon.
- Melt in the cheese:
- Lower the heat and add the cheddar, mozzarella, and Parmesan, stirring until everything melts into a smooth, glossy sauce. Stir in the mustard powder and garlic powder, then taste and adjust the salt and pepper.
- Combine everything:
- Add the cooked macaroni and roasted vegetables to the cheese sauce, stirring gently until every piece is coated and the vegetables are evenly distributed. Let it heat through for a minute or two.
- Serve warm:
- Spoon into bowls and top with extra Parmesan if you like. Serve it right away while the cheese is still creamy and the vegetables are warm.
Save One rainy Tuesday, my daughter set the table without being asked, and we ate this together while the windows fogged up. She told me about her day between bites, and I realized she was not rushing to leave the table. The recipe had not changed, but something about the warmth of it made her want to stay a little longer. Food does that sometimes, turns an ordinary dinner into a moment you remember.
Making It Your Own
This recipe is forgiving enough to handle whatever vegetables you have on hand. I have stirred in roasted carrots, mushrooms, and even handfuls of spinach at the end, and it always works. If you want a crispy top, transfer everything to a baking dish, sprinkle with breadcrumbs, and broil for two or three minutes until golden. You can also swap the cheddar for Gruyere or add a pinch of smoked paprika to the sauce for a deeper flavor. The base stays the same, but the variations are endless.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce may thicken as it cools. When you reheat it, add a splash of milk and warm it gently on the stove or in the microwave, stirring every so often until it loosens back up. I have also baked leftovers in a covered dish at 180°C (350°F) for about 20 minutes, which brings back some of the original creaminess. It is one of those dishes that tastes even better the next day once the flavors have had time to settle together.
Serving Suggestions
This mac and cheese is hearty enough to serve on its own, but it pairs beautifully with a simple green salad or garlic bread on the side. I like to pour a crisp Sauvignon Blanc alongside it, which cuts through the richness and complements the roasted vegetables. If you are feeding a crowd, double the recipe and bake it in a large casserole dish so everyone can help themselves.
- Top with fresh herbs like parsley or basil right before serving for a pop of color and brightness.
- Serve with a side of steamed green beans or roasted asparagus to keep the veggie theme going.
- Let it cool slightly before serving to kids so the cheese does not burn their mouths, a lesson I learned the hard way.
Save This dish has become my answer to busy weeknights, surprise guests, and moments when I need something that feels like a hug on a plate. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can roast the vegetables and make the cheese sauce a few hours ahead. Store separately in the refrigerator. Combine with freshly cooked pasta just before serving to maintain the best texture and flavor.
- → What vegetables work best for roasting?
Bell peppers, zucchini, broccoli, cherry tomatoes, and red onion are excellent choices. You can also add carrots, mushrooms, eggplant, or spinach. Cut pieces to similar sizes for even cooking and caramelization.
- → How do I make the cheese sauce creamy without lumps?
Create a smooth roux by whisking butter and flour together, then gradually add milk while stirring constantly. This prevents lumps from forming. Keep heat at medium and don't rush the process. Cook the roux for about a minute before adding milk.
- → Can I use different cheeses?
Absolutely. Sharp cheddar, Gruyère, aged Gouda, or smoked Gouda work wonderfully. Avoid pre-shredded cheese if possible as it contains anti-caking agents. Freshly shredded cheese melts more smoothly into the sauce.
- → How do I add a crispy topping?
After combining everything, transfer to a baking dish, sprinkle panko breadcrumbs mixed with melted butter on top, then broil for 2–3 minutes until golden. This adds wonderful textural contrast to the creamy pasta.
- → Is this dish suitable for vegetarians?
Yes, this is entirely vegetarian. However, ensure your cheese is made with vegetarian rennet if that matters to you. Always check labels, as some cheeses use animal-derived enzymes in production.