Roasted Veggie Mac & Cheese (Printable)

Tender macaroni tossed in creamy cheese sauce loaded with sweet roasted vegetables. Vegetarian comfort food at its best.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine bell pepper, zucchini, red onion, cherry tomatoes, and broccoli florets. Drizzle with olive oil and season with salt and black pepper. Toss until evenly coated. Spread vegetables in a single layer on the prepared baking sheet.
03 - Place baking sheet in preheated oven and roast for 20 to 25 minutes, stirring once halfway through cooking, until vegetables are 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 - Melt unsalted butter in a large saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute, stirring constantly to create a smooth paste.
06 - Gradually pour in whole milk while whisking continuously. Maintain medium heat and stir constantly until the mixture thickens, approximately 3 to 5 minutes.
07 - Reduce heat to low. Add shredded cheddar cheese, mozzarella cheese, and grated Parmesan cheese. Stir continuously until completely melted and smooth. Season with mustard powder, garlic powder, salt, and pepper to taste.
08 - Add cooked macaroni and roasted vegetables to the cheese sauce. Fold ingredients together gently until evenly coated and heated through.
09 - Transfer to serving dishes immediately. Garnish with additional grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It sneaks vegetables into comfort food so naturally that even picky eaters don't notice they're eating healthier.
  • The roasted veggies add a subtle sweetness and texture that makes every bite more interesting than the boxed stuff.
  • You get that creamy, nostalgic mac and cheese feeling without any guilt afterward.
  • It's flexible enough to handle whatever vegetables are sitting in your crisper drawer.
02 -
  • Don't overcrowd the baking sheet or your vegetables will steam instead of roast, and you'll miss out on those sweet caramelized edges.
  • Shred your own cheese from a block because pre shredded cheese has anti caking agents that make the sauce grainy instead of smooth.
  • Add the cheese after reducing the heat or it can break and turn oily instead of melting into a silky sauce.
  • Stir the milk constantly when making the roux or you'll end up with lumps that are impossible to whisk out later.
03 -
  • Reserve a cup of pasta water before draining in case your sauce gets too thick, a splash loosens everything up beautifully.
  • Roast extra vegetables and keep them in the fridge so you can toss together a quick batch whenever the craving hits.
  • Let the roasted vegetables cool for a minute before adding them to the sauce so they don't break down too much and lose their texture.
  • Use a mix of cheeses for complexity, but keep at least half as a good sharp cheddar for that classic mac and cheese flavor.
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