Pin it My neighbor knocked on the door one Thursday evening holding a casserole dish, and inside was this glorious mac and cheese studded with roasted vegetables. She said her kids refused to eat plain broccoli, so she hid it in cheese sauce. I took one bite and realized she had cracked the code. The sweetness from the roasted peppers and the slight char on the zucchini made every forkful interesting, not just comfort food on autopilot. I asked for the recipe right there on the doorstep.
I made this for my brother who swore he only ate mac and cheese from a box. He finished two bowls, then asked if I had added bacon because something tasted smoky and rich. That was just the roasted red onion doing its thing. He still texts me asking when Im making it again, and I remind him he has the recipe. Some dishes just taste better when someone else makes them, I guess.
Ingredients
- Elbow macaroni: The classic shape with ridges that grab onto cheese sauce, though shells or cavatappi work beautifully too if you want to switch it up.
- Red bell pepper: Roasting turns it jammy and sweet, adding little bursts of flavor that balance the richness of the cheese.
- Zucchini: Dice it small so it blends into the pasta rather than standing out, and it will soak up some of that cheese sauce while adding moisture.
- Red onion: It caramelizes in the oven and brings a slight sweetness and depth you wont get from yellow onion.
- Cherry tomatoes: They burst and release their juices during roasting, creating little tangy pockets that cut through the creaminess.
- Broccoli florets: They get crispy edges in the oven and stay just tender enough to bite through without feeling mushy.
- Olive oil: Coat the vegetables evenly so they roast instead of steam, and dont skimp or theyll stick to the pan.
- Unsalted butter: The base of your roux, and using unsalted lets you control the saltiness of the final sauce.
- All purpose flour: Whisked into butter, it thickens the milk into a silky sauce that clings to every piece of pasta.
- Whole milk: The fat content makes the sauce creamy and smooth, and skim milk will give you a thinner, less luscious result.
- Sharp cheddar cheese: This is where the flavor lives, so buy a good block and shred it yourself for the best melt.
- Mozzarella cheese: Adds stretchiness and a mild creaminess that balances the sharpness of the cheddar.
- Parmesan cheese: A little goes a long way, bringing a nutty, salty punch that rounds out the sauce.
- Mustard powder: It deepens the cheese flavor without tasting like mustard, a secret weapon in any cheese sauce.
- Garlic powder: Just enough to add a savory backbone without overpowering the cheese.
Instructions
- Preheat and prep:
- Get your oven hot and line the baking sheet with parchment so cleanup is a breeze. This step sets you up for success and keeps the vegetables from sticking.
- Toss the vegetables:
- Make sure every piece is coated in olive oil, salt, and pepper, then spread them out in a single layer. Crowding the pan will steam them instead of roasting, and you want those caramelized edges.
- Roast until golden:
- Stir once halfway through so everything browns evenly. Youll know theyre done when the edges are slightly charred and the vegetables smell sweet and roasted.
- Cook the pasta:
- Boil it until just al dente because it will continue to soften in the cheese sauce. Drain it well so you dont water down your sauce.
- Make the roux:
- Melt the butter and whisk in the flour, cooking it for a full minute to get rid of the raw flour taste. This is the foundation of a smooth, lump free sauce.
- Add the milk slowly:
- Pour it in gradually while whisking constantly to avoid lumps. The sauce will thicken as it heats, so be patient and keep stirring.
- Melt in the cheese:
- Turn the heat to low and add the cheeses a handful at a time, stirring until each addition melts completely. Rushing this step can make the sauce grainy, so take your time.
- Combine everything:
- Fold in the pasta and roasted vegetables gently so you dont break up the veggies. The pasta will soak up some sauce as it sits, so if it looks a little loose, thats perfect.
- Serve hot:
- Spoon it into bowls while its still steaming and top with extra Parmesan if you want. This dish is best enjoyed immediately, straight from the pot.
Pin it I brought this to a potluck once, and someone asked if it was from a restaurant because the vegetables looked too pretty to be homemade. I laughed and told her it was just a sheet pan and some olive oil. She took the recipe home, and now she makes it for her family every Sunday. Food has a way of traveling like that, from one kitchen to another, gathering little tweaks and stories along the way.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will absorb more sauce as it sits. When you reheat it, add a splash of milk and warm it gently on the stovetop, stirring often so the cheese doesnt separate. The microwave works in a pinch, but the texture wont be quite as creamy. If you want to freeze it, portion it into individual containers and it will last up to two months, though the vegetables may soften a bit more after thawing.
Swaps and Variations
You can swap the vegetables for whatever you have on hand, like diced carrots, sliced mushrooms, or even a handful of spinach stirred in at the end. If you want a little heat, add a pinch of red pepper flakes to the cheese sauce or toss some diced jalapeño in with the roasted veggies. For a crispy top, transfer everything to a baking dish, sprinkle with panko breadcrumbs mixed with melted butter, and broil for two to three minutes until golden. I have also made this with half whole wheat pasta, and it held up beautifully without feeling too virtuous.
Pairing Suggestions
This pairs beautifully with a simple green salad dressed in lemon vinaigrette to cut through the richness. A crisp white wine like Sauvignon Blanc or a light Pinot Grigio complements the cheese without overpowering the roasted vegetables. If youre serving it for a crowd, garlic bread on the side never hurts, though honestly this dish is filling enough to stand on its own.
- Serve it with a side of roasted Brussels sprouts for even more vegetables.
- A cold glass of sparkling water with lemon keeps things refreshing between bites.
- Leftovers make an excellent lunch the next day, especially if you reheat them gently with a little extra milk.
Pin it This dish has become my answer to weeknight dinners when I want something cozy but not boring. It reminds me that comfort food doesnt have to be one note, and sometimes a little color on the plate makes all the difference.
Recipe Q&A
- → Can I prepare this dish ahead of time?
Yes, you can assemble the dish several hours before serving. Store it covered in the refrigerator and reheat gently in a 180°C (350°F) oven for 15–20 minutes, adding a splash of milk if the sauce thickens too much.
- → What vegetables work best for roasting?
Bell peppers, zucchini, broccoli, cherry tomatoes, and red onion work wonderfully. You can also add carrots, mushrooms, spinach, or cauliflower depending on your preferences and what's available.
- → How do I prevent the cheese sauce from becoming grainy?
Keep the heat at medium or low when melting the cheese. Add cheese gradually and stir constantly. Avoid boiling the sauce, as high heat can cause the cheese to separate and become grainy.
- → Is there a way to make this crispier?
For a crispy topping, transfer the finished mac and cheese to a baking dish, sprinkle with breadcrumbs mixed with melted butter, and broil for 2–3 minutes until golden brown.
- → Can I use different types of cheese?
Absolutely. Cheddar provides sharpness, mozzarella adds creaminess, and Parmesan brings nuttiness. You can substitute with gruyere, fontina, or gouda for different flavor profiles.
- → What should I serve with this dish?
A crisp white wine like Sauvignon Blanc pairs beautifully. Consider serving with a simple green salad or garlic bread to complement the creamy main course.