Roasted Veggie Mac & Cheese (Printable)

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

# 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

# How to Prepare:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large mixing bowl, combine diced bell pepper, zucchini, red onion, cherry tomatoes, and broccoli florets with olive oil, salt, and black pepper. Toss until evenly coated.
02 - Spread vegetable mixture evenly on prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through cooking, until vegetables are tender and slightly caramelized.
03 - While vegetables roast, cook elbow macaroni according to package instructions until al dente. Drain in a colander and set aside.
04 - Melt butter in a large saucepan over medium heat. Add flour and whisk constantly for 1 minute to create a smooth paste.
05 - Gradually whisk milk into the roux, stirring constantly until mixture thickens slightly, approximately 3 to 5 minutes. Reduce heat to low.
06 - Add shredded cheddar cheese, mozzarella cheese, and grated Parmesan cheese to the sauce, stirring until completely melted and smooth. Stir in mustard powder and garlic powder. Season with salt and pepper to taste.
07 - Add cooked macaroni and roasted vegetables to the cheese sauce. Stir thoroughly until all ingredients are well coated and heated through.
08 - Transfer to serving dishes immediately. Garnish with additional grated Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It sneaks in a full sheet pan of vegetables without feeling like a compromise.
  • The cheese sauce is silky, rich, and tastes nothing like the boxed stuff.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You can prep the veggies and sauce ahead, then toss everything together right before serving.
02 -
  • Do not skip stirring the vegetables halfway through roasting or the bottoms will burn while the tops stay pale.
  • Add the milk slowly and whisk constantly or you will end up with a lumpy sauce that never smooths out.
  • Shred your own cheese instead of buying pre shredded bags, which contain anti caking agents that make the sauce grainy.
  • Keep the heat low once you add the cheese or it can seize up and turn greasy instead of creamy.
03 -
  • Toss the hot, drained pasta with a tiny bit of olive oil if you are not adding it to the sauce immediately so it does not stick together.
  • Taste your cheese sauce before adding the pasta and adjust the seasoning then, because it is harder to fix once everything is combined.
  • Use a box grater instead of a food processor to shred cheese so it melts more evenly without clumping.
  • Let the roasted vegetables cool for a minute before stirring them into the sauce so they do not break apart and turn mushy.
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