Roasted Veggie Mac & Cheese (Printer-Friendly)

Creamy cheese pasta loaded with roasted vegetables like peppers, zucchini, and broccoli for a comforting, nutritious main dish.

# What You’ll 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 It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing 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 for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized.
04 - Cook macaroni according to package instructions until al dente. Drain in a colander and set aside.
05 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
06 - Gradually whisk in milk while stirring constantly until slightly thickened, approximately 3 to 5 minutes.
07 - Reduce heat to low. Add cheddar, mozzarella, and Parmesan cheese, stirring until completely melted and smooth. Stir in mustard powder and garlic powder, then 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 dish and serve immediately, garnished with additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • It turns a childhood comfort food into something you can feel good about eating as an adult.
  • The roasted vegetables add natural sweetness and texture that make every bite more interesting than plain mac and cheese.
  • You can customize it endlessly based on what's in season or what needs to be used up in your crisper drawer.
  • It's hearty enough to serve as a complete meal without feeling heavy or one dimensional.
02 -
  • Don't skip stirring the vegetables halfway through roasting or the ones on the edges will burn while the center pieces stay pale and sad.
  • Add the milk slowly and whisk constantly when making the cheese sauce, or you'll end up with a lumpy mess that's nearly impossible to fix.
  • Use freshly shredded cheese instead of pre shredded, which contains anti caking agents that prevent it from melting smoothly into the sauce.
  • If your sauce seems too thick after adding the pasta, stir in a splash of the pasta cooking water to loosen it up without diluting the flavor.
03 -
  • Reserve a cup of pasta cooking water before draining, it's the best tool for adjusting sauce consistency without watering down the flavor.
  • Taste your cheese sauce before adding the pasta and adjust the seasoning then, because it's harder to fix once everything is combined.
  • Let the roasted vegetables cool for a minute before adding them to the sauce so they don't cause the cheese to seize up from the temperature shock.
  • If you're making this ahead, prepare the sauce and roast the vegetables separately, then combine and reheat everything gently just before serving.
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