Roasted Veggie Mac & Cheese (Print Version)

Tender macaroni in creamy cheese sauce loaded with roasted bell peppers, zucchini, broccoli, and tomatoes for nutrition and flavor.

# 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

# Recipe 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. 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 in preheated oven for 20 to 25 minutes, stirring halfway through, until vegetables are tender with light caramelization at the edges.
04 - While vegetables roast, bring a large pot of salted water to boil. Add macaroni and cook according to package directions until al dente. Drain in a colander and set aside.
05 - In a large saucepan over medium heat, melt butter. Add flour and whisk constantly for 1 minute to create a roux.
06 - Gradually add milk while whisking continuously to prevent lumps. Continue stirring for 3 to 5 minutes until the sauce thickens slightly.
07 - Reduce heat to low. Add cheddar, mozzarella, and Parmesan cheese, stirring constantly until completely melted and smooth. Stir in mustard powder and garlic powder. Season with salt and pepper to taste.
08 - Add cooked macaroni and roasted vegetables to the cheese sauce. Stir gently until all pasta and vegetables are evenly coated and the mixture is heated through.
09 - Transfer to serving bowls or plates immediately. Garnish with additional grated Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It sneaks vibrant roasted vegetables into a classic comfort dish without changing what makes mac and cheese so crave-worthy.
  • The roasting step adds sweetness and depth that plain steamed veggies just can't match.
  • Everything comes together in under an hour, making it perfect for busy evenings when you want something hearty but not complicated.
  • Leftovers reheat beautifully and taste even better the next day once the flavors meld.
02 -
  • Don't skip stirring the vegetables halfway through roasting or they'll brown unevenly and some pieces will turn too dark while others stay pale.
  • Add the cheese to the sauce off high heat or it can break and turn grainy instead of smooth and creamy.
  • Cook the pasta just to al dente because it will soften a bit more when you toss it in the hot cheese sauce.
03 -
  • Use freshly shredded cheese instead of pre-shredded because it melts smoother and doesn't have the anti-caking agents that can make the sauce grainy.
  • If the sauce seems too thick, whisk in a little extra milk or even some pasta cooking water to loosen it up without losing flavor.
  • Taste the vegetables after roasting and adjust the seasoning before mixing them in, sometimes they need a pinch more salt to really shine.
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