Roasted Veggie Mac & Cheese (Print)

Tender macaroni in creamy cheese sauce loaded with roasted bell peppers, zucchini, broccoli, and tomatoes. Vegetarian comfort food.

# 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 black pepper to taste

# Directions:

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

# Helpful Hints:

01 -
  • It sneaks vegetables into a dish everyone already loves without feeling like a compromise.
  • The roasted veggies add little pockets of caramelized sweetness that make each bite different.
  • Three kinds of cheese create a sauce thats creamy, sharp, and just a little tangy all at once.
  • You can prep the vegetables and cheese sauce ahead, then toss everything together when youre ready to eat.
02 -
  • Shred your own cheese from a block because pre shredded cheese has anti caking agents that can make your sauce gritty instead of smooth.
  • Dont skip stirring the vegetables halfway through roasting or the bottom pieces will burn while the top ones stay pale.
  • If your sauce gets too thick, whisk in a splash of milk or reserved pasta water to loosen it back up.
  • Taste the sauce before adding the pasta because once everything is mixed, its harder to adjust the seasoning.
03 -
  • Let the roasted vegetables cool for a minute before stirring them into the sauce so they dont release too much steam and thin out the cheese.
  • Use a large pot for the pasta because crowding it will make the noodles stick together and cook unevenly.
  • If you want extra flavor, toss a sprig of fresh thyme in with the vegetables before roasting and remove it before mixing.
  • Taste a piece of pasta before draining to make sure its al dente, because package times can vary depending on the brand.
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