Roasted Veggie Mac & Cheese (Printable)

Tender macaroni tossed in creamy cheese sauce with roasted bell pepper, zucchini, broccoli, and cherry tomatoes.

# What Goes In:

→ 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

# How to Make It:

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 florets. Drizzle with olive oil and season with salt and black pepper. Toss until evenly coated.
03 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
04 - While vegetables roast, bring a large pot of salted water to boil. Cook macaroni according to package directions until al dente. Drain and set aside.
05 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to create a roux.
06 - Gradually add milk while whisking continuously to prevent lumps. Continue stirring until sauce thickens slightly, approximately 3 to 5 minutes.
07 - Reduce heat to low. Add shredded cheddar cheese, mozzarella cheese, and grated Parmesan cheese, stirring 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 components are well combined and heated through.
09 - Transfer to serving dishes immediately. Garnish with additional grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It sneaks in a full serving of vegetables without feeling like a compromise on comfort food.
  • The roasted veggies add pockets of sweetness and texture that keep every bite interesting.
  • You can prep the vegetables and cheese sauce separately, then combine everything in minutes when dinnertime hits.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip stirring the vegetables halfway through roasting, or the bottoms will burn while the tops stay pale.
  • Whisk the milk into the roux slowly and constantly, or you will end up with a lumpy sauce that no amount of stirring will fix.
  • Shred your own cheese instead of buying pre shredded bags, which contain anti caking agents that make the sauce grainy.
  • If the sauce gets too thick, whisk in a splash of milk to loosen it up before adding the pasta.
03 -
  • Salt your pasta water generously, it is your only chance to season the noodles themselves.
  • Taste the cheese sauce before adding the pasta, because it is much easier to adjust seasoning when the sauce is on its own.
  • Use a large enough pot for the final mixing step so you can fold everything together without it spilling over the sides.
  • Let the roasted vegetables cool for a minute before stirring them into the sauce, or the temperature shock can cause the cheese to seize up.
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