Roasted Veggie Mac & Cheese (Print Version)

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

# What You Need:

→ 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 Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized.
04 - Meanwhile, cook macaroni according to package instructions until al dente. Drain and set aside.
05 - For the cheese sauce, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until combined.
06 - Gradually whisk in milk, stirring constantly until slightly thickened, approximately 3 to 5 minutes.
07 - Reduce heat to low. Add cheddar, mozzarella, and Parmesan cheese, stirring until melted and smooth. Stir in mustard powder, garlic powder, and season with salt and pepper to taste.
08 - Add cooked macaroni and roasted vegetables to the cheese sauce. Stir until well combined and heated through.
09 - Transfer to serving dishes immediately. Garnish with additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It turns everyday vegetables into something even picky eaters will happily devour without realizing how healthy it actually is.
  • The roasted veggies add natural sweetness and texture that make this feel like more than just boxed mac and cheese grew up.
  • You can prep the vegetables and cheese sauce ahead, then toss everything together when dinnertime hits and everyone is starving.
  • It uses one pot, one pan, and about fifty minutes from start to finish, which means less cleanup and more time sitting down.
02 -
  • Do not skip stirring the vegetables halfway through roasting or the ones on the edges will burn while the center pieces stay pale.
  • Shred your own cheese from a block instead of using pre shredded, which has coatings that keep it from melting smoothly.
  • Add the milk slowly while whisking to avoid lumps in your sauce, and keep the heat medium so it thickens without scorching.
  • If the sauce feels too thick after adding the pasta, stir in a splash of pasta water or milk to loosen it back up.
03 -
  • Use a whisk instead of a spoon when making the cheese sauce to keep it smooth and lump free from start to finish.
  • Taste your sauce before adding the pasta and adjust the salt, because once everything is mixed together it is harder to fix.
  • If you want to prep ahead, roast the vegetables and make the sauce earlier in the day, then reheat and toss with freshly cooked pasta right before serving.
  • Add a pinch of nutmeg to the cheese sauce for a subtle warmth that makes people wonder what your secret is.
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