Roasted Veggie Mac & Cheese (Printable Version)

Creamy macaroni with roasted vegetables and homemade three-cheese sauce. A vegetarian comfort classic that's easy to prepare.

# List of Ingredients:

→ Pasta

01 - 10 oz elbow macaroni

→ Roasted Vegetables

02 - 1 red bell pepper, diced
03 - 1 medium 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 shredded sharp cheddar cheese
14 - ½ cup shredded mozzarella cheese
15 - ¼ cup grated Parmesan cheese
16 - ½ teaspoon mustard powder
17 - ¼ teaspoon garlic powder
18 - Salt and pepper to taste

# How-To Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper. 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.
02 - Roast for 20 to 25 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
03 - Meanwhile, cook macaroni according to package directions until al dente. Drain and set aside.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
05 - Gradually whisk in milk, stirring constantly until the mixture thickens slightly, approximately 3 to 5 minutes.
06 - Reduce heat to low. Add cheddar, mozzarella, and Parmesan cheese, stirring until melted and smooth. Stir in mustard powder and garlic powder, then season with salt and pepper to taste.
07 - Add cooked macaroni and roasted vegetables to the cheese sauce. Stir until well combined and heated through.
08 - Transfer to serving dishes immediately. Garnish with additional Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • The roasted vegetables bring a subtle sweetness that balances the richness of three different cheeses.
  • It feels like a treat but sneaks in a full serving of veggies without anyone complaining.
  • Everything comes together in one pot at the end, which means less cleanup and more time to enjoy it warm.
  • You can use whatever vegetables are sitting in your fridge, making it flexible and forgiving.
02 -
  • Do not skip stirring the vegetables halfway through roasting, or the bottoms will char while the tops stay pale.
  • Whisk the milk in slowly when making the cheese sauce, because dumping it all at once creates stubborn lumps that are hard to smooth out.
  • Use freshly shredded cheese instead of pre shredded bags, which contain anti caking agents that make the sauce grainy instead of silky.
  • Let the butter and flour cook together for a full minute to avoid a raw, pasty taste in your sauce.
03 -
  • Reserve a cup of pasta cooking water before draining, and add a splash to the cheese sauce if it gets too thick when combining everything.
  • Roast the vegetables on the top rack of your oven for even better caramelization and color.
  • Grate your own Parmesan from a block instead of using the pre grated kind, which often tastes more like sawdust than cheese.
  • Taste the cheese sauce before adding the pasta and adjust the salt, because the cheese itself can vary in saltiness depending on the brand.
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