Roasted Veggie Mac & Cheese (Printable)

Creamy cheese sauce with tender pasta and caramelized roasted vegetables. A vegetarian comfort food 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 - 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

# Method:

01 - Preheat oven to 425°F and 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 - 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 Advice:

01 -
  • The roasted vegetables turn sweet and tender, blending seamlessly into the creamy sauce so even picky eaters won't complain.
  • It's a one-bowl meal that satisfies like classic mac and cheese while sneaking in a full serving of colorful produce.
  • The triple cheese combination creates a sauce so silky and rich, you'll forget this dish is actually doing something good for you.
  • Leftovers reheat beautifully, making it perfect for busy weeknights when you need comfort in a hurry.
02 -
  • Don't overcrowd the baking sheet or your vegetables will steam and turn soggy instead of developing those sweet, caramelized edges that make this dish special.
  • Add the cheese to the sauce off the heat or on very low heat, because high temperatures can cause the proteins to seize up and turn your beautiful sauce grainy.
  • If your sauce seems too thick, whisk in a splash of the pasta cooking water or extra milk to loosen it, and if it's too thin, just let it simmer for another minute.
  • Taste the sauce before adding the pasta because once everything is combined, it's harder to adjust the seasoning properly.
03 -
  • Shred your own cheese instead of buying pre-shredded because the anti-caking agents in bagged cheese can make your sauce grainy and prevent it from melting smoothly.
  • If you want an even richer sauce, replace half the milk with heavy cream, but be prepared for it to be dangerously addictive.
  • Let the roasted vegetables cool for a minute before folding them into the sauce so they don't break apart and turn mushy from the residual heat.
  • Save a cup of pasta cooking water before you drain it, because that starchy liquid is magic for adjusting the sauce consistency without diluting the flavor.
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