Roasted Veggie Mac & Cheese (Printable)

Creamy cheese sauce coats tender pasta and caramelized roasted vegetables for a satisfying vegetarian main dish.

# 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 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Cheese Sauce

10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 2 cups whole milk
13 - 1½ cups sharp cheddar cheese, shredded
14 - ½ cup mozzarella cheese, shredded
15 - ¼ cup Parmesan cheese, grated
16 - ½ teaspoon mustard powder
17 - ¼ teaspoon garlic powder
18 - Salt and pepper to taste

# Directions:

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

# Expert Tips:

01 -
  • It sneaks vegetables into comfort food so seamlessly that even picky eaters go back for seconds without realizing how healthy it is.
  • The roasted veggies add a subtle sweetness and smoky depth that makes this taste nothing like cafeteria mac and cheese.
  • You can make it with whatever vegetables are wilting in your fridge, so nothing goes to waste.
  • It comes together in under an hour and dirties fewer dishes than you'd expect.
02 -
  • Don't overcrowd the baking sheet or your vegetables will steam instead of roast, and you'll miss out on those crispy, caramelized edges.
  • Make sure to whisk the milk into the roux slowly and constantly, because if you dump it all in at once, you'll end up with a lumpy sauce that's frustrating to fix.
  • Use freshly shredded cheese instead of pre shredded, because the anti caking agents in bagged cheese can make your sauce grainy instead of smooth.
03 -
  • If your sauce gets too thick, whisk in a splash of milk or reserved pasta water to loosen it up without losing that creamy texture.
  • Roast extra vegetables and keep them in the fridge, they're perfect for tossing into grain bowls, omelets, or even pizza throughout the week.
  • For a little heat, add a pinch of cayenne or red pepper flakes to the cheese sauce, it won't make it spicy but it will add a gentle warmth.
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