Roasted Veggie Mac & Cheese (Printable Version)

Tender macaroni tossed in creamy cheese sauce with sweet roasted vegetables. A nourishing vegetarian comfort classic.

# 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. 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.
02 - Roast vegetables for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized.
03 - Meanwhile, cook macaroni according to package instructions until al dente. Drain and set aside.
04 - For the cheese sauce, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
05 - Gradually whisk in milk, stirring constantly until slightly thickened, about 3 to 5 minutes.
06 - 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.
07 - Add cooked macaroni and roasted vegetables to the cheese sauce. Stir until well combined and heated through.
08 - Transfer to serving dishes immediately. Garnish with extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It sneaks vegetables into a dish everyone already loves without feeling like a compromise.
  • The roasted veggies add pockets of sweetness and texture that make every bite different.
  • You can clean out your fridge and still end up with something that tastes intentional and special.
  • It comes together in under an hour but feels like you spent all afternoon in the kitchen.
02 -
  • Don't skip stirring the vegetables halfway through roasting or the bottoms will burn while the tops stay pale.
  • Add the cheese off the heat or on very low heat, because high temperatures can make it grainy and separated instead of smooth.
  • If the sauce feels too thick, whisk in a splash of pasta water or milk to loosen it back to a pourable consistency.
03 -
  • Use block cheese and shred it yourself because pre shredded cheese contains anti caking agents that can make the sauce grainy.
  • Taste your cheese sauce before adding salt since both the cheese and pasta water contribute saltiness.
  • If you want deeper flavor, toss the vegetables with a pinch of smoked paprika or dried thyme before roasting.
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