Roasted Veggie Mac & Cheese

My daughter came home from college one weekend craving mac and cheese but complaining she hadn't eaten a vegetable in days. I stared at the half-full crisper drawer and the box of elbow macaroni on the counter, and something just clicked. What came out of that kitchen wasn't the boxed stuff she remembered from childhood, it was creamy, colorful, and she went back for thirds. Now every time she visits, this is the first thing she asks me to make.

The first time I served this at a potluck, I watched a friend's six year old pick out every piece of zucchini and pile it on the side of his plate. Then he tasted the cheesy pasta, paused, and slowly started eating the vegetables too. His mom just stared at me like I'd performed magic. I didn't have the heart to tell her it was just good cheese sauce and properly roasted veggies doing all the work.

Ingredients

• Elbow macaroni: The classic shape holds onto cheese sauce in every curve, and cooking it just to al dente means it won't turn mushy when you toss it with the hot sauce.
• Red bell pepper: Roasting brings out its natural sweetness and gives you those little charred edges that add a surprising depth to each bite.
• Zucchini: Dice it small so it blends in with the pasta, and don't worry if it releases a little moisture during roasting, that just means it's getting tender.
• Red onion: It caramelizes beautifully in the oven and adds a mild, sweet flavor that's less sharp than raw onion.
• Cherry tomatoes: They burst in the oven and create these little pockets of tangy juice that balance the richness of the cheese.
• Broccoli florets: Roast them until the tips get crispy and you'll never want to steam broccoli again.
• Olive oil: A good drizzle ensures the vegetables roast instead of steam, and it helps the seasoning stick.
• Unsalted butter: The base of a proper cheese sauce, and using unsalted lets you control the seasoning as you go.
• All purpose flour: Whisked into the butter, it thickens the milk into a silky sauce without any lumps if you stir constantly.
• Whole milk: Don't skimp and use skim, the fat content is what makes the sauce creamy and luxurious.
• Sharp cheddar cheese: The sharper the better, because it gives you big flavor without needing a mountain of cheese.
• Mozzarella cheese: Adds that gooey, stretchy texture that makes every forkful feel indulgent.
• Parmesan cheese: A little bit of salty, nutty Parmesan goes a long way in deepening the overall cheese flavor.
• Mustard powder: Just a pinch wakes up the cheese and adds a subtle tang that most people can't quite identify but love.
• Garlic powder: A hint of garlic in the background makes everything taste more savory without overpowering the cheese.

Instructions

Get the oven ready:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. This high heat is key to getting those caramelized edges on the vegetables.

Prep and season the veggies:

Toss all your diced vegetables in a large bowl with olive oil, salt, and black pepper until everything is lightly coated. Spread them out in a single layer on the baking sheet so they roast evenly instead of steaming on top of each other.

Roast until golden:

Slide the baking sheet into the oven and roast for 20 to 25 minutes, giving everything a good stir halfway through. You'll know they're done when the edges are caramelized and the broccoli tips are crispy.

Cook the pasta:

While the vegetables are roasting, boil the macaroni according to the package directions until it's al dente, then drain it well. Don't rinse it, because that starchy surface helps the cheese sauce cling.

Start the cheese sauce:

Melt the butter in a large saucepan over medium heat, then whisk in the flour and let it cook for about a minute until it smells nutty. This step cooks out the raw flour taste and creates a roux that will thicken your sauce.

Add the milk:

Pour in the milk gradually, whisking constantly to keep lumps from forming. Keep stirring until the mixture thickens slightly, which should take about 3 to 5 minutes.

Melt in the cheese:

Turn the heat down to low and add the cheddar, mozzarella, and Parmesan, stirring until everything melts into a smooth, glossy sauce. Stir in the mustard powder and garlic powder, then taste and add salt and pepper as needed.

Bring it all together:

Add the cooked macaroni and roasted vegetables to the cheese sauce and stir gently until everything is coated and heated through. The colors alone will make you smile.

Serve it hot:

Spoon it into bowls right away and sprinkle a little extra Parmesan on top if you want. It's best enjoyed immediately while the cheese is still creamy and the vegetables are warm.

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One rainy Tuesday, I made this for myself and ate it straight from the pot while standing at the stove, and it felt like the culinary equivalent of a warm hug. There's something about the way the sweet roasted vegetables mix with the salty, creamy cheese that just makes everything feel right. It's become my go to meal when I need comfort but also want to feel like I'm taking care of myself.

Making It Your Own

I've swapped in mushrooms when I had them, added handfuls of spinach at the last second, and once even used sweet potato cubes because that's all I had. The beauty of this recipe is that it's flexible, and as long as you roast your vegetables until they're sweet and a little charred, they'll work. Just keep the total volume of veggies roughly the same so the ratio of pasta to vegetables stays balanced.

Taking It Over the Top

If you want to impress guests or just treat yourself, transfer everything to a baking dish, top it with panko breadcrumbs mixed with a little melted butter, and broil it for 2 to 3 minutes. The crispy, golden crust on top takes this from cozy weeknight dinner to something you'd proudly serve at a dinner party. I've done this for holidays and watched people go silent as they took their first bite.

What to Serve Alongside

This is rich and filling on its own, but a simple green salad with a tart vinaigrette cuts through the creaminess beautifully. I also love pouring a glass of chilled Sauvignon Blanc, because the crisp acidity balances the cheese and highlights the sweetness of the roasted vegetables.

• A handful of fresh arugula tossed on top right before serving adds a peppery bite.
• Garlic bread on the side never hurts if you're feeding a crowd.
• Leftover roasted vegetables can be saved and stirred into scrambled eggs the next morning.

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This dish has become my proof that comfort food doesn't have to be guilty, and vegetables don't have to be boring. Every time I make it, I'm reminded that the best meals are the ones that feel like home, no matter how simple the ingredients.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can assemble the mac and cheese up to 8 hours ahead. Store in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of milk if the sauce has thickened too much.

→ What vegetables work best for roasting?

Bell peppers, zucchini, broccoli, and cherry tomatoes are excellent choices. Carrots, mushrooms, spinach, and asparagus also work well. Cut pieces to similar sizes for even cooking, and roast for 20-25 minutes at 425°F until tender and lightly caramelized.

→ How do I achieve a smooth cheese sauce?

The key is creating a proper roux with butter and flour first, then gradually whisking in cold milk to prevent lumps. Keep heat at medium and stir constantly. Add cheese off heat once the sauce thickens, stirring until completely melted and smooth.

→ Can I make this gluten-free?

Absolutely. Substitute regular pasta with gluten-free pasta and use cornstarch or gluten-free flour for the roux in equal amounts. Follow the same cooking method. Always verify that your cheese and other ingredients are certified gluten-free.

→ What's the best way to add a crispy topping?

Mix breadcrumbs with melted butter and a pinch of salt. Sprinkle evenly over the finished dish and broil for 2-3 minutes until golden brown, watching carefully to prevent burning. This adds wonderful texture contrast to the creamy pasta.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little milk to restore creaminess. You can also freeze for up to 2 months, though the texture may be slightly altered after thawing.