Roasted Veggie Mac & Cheese (Print Version)

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

# Components:

→ 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

# Preparation Steps:

01 - Preheat oven to 425°F. 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 baking sheet.
02 - Roast vegetables for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized.
03 - Meanwhile, cook macaroni according to package instructions until al dente. Drain and set aside.
04 - For the cheese sauce, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute.
05 - Gradually whisk in milk, stirring constantly until slightly thickened, 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, garlic powder, and season with salt and pepper.
07 - Add cooked macaroni and roasted vegetables to the sauce. Stir until well combined and heated through.
08 - Transfer to serving dish and serve immediately, garnished with extra Parmesan if desired.

# Expert Advice:

01 -
  • The roasted vegetables add pockets of sweetness that make every forkful different and exciting.
  • It transforms comfort food into something you can feel genuinely good about serving on a weeknight.
  • The three cheese blend creates a sauce so creamy it clings to every piece of pasta and vegetable.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast, and you'll miss out on all that caramelized sweetness.
  • Make your cheese sauce over low heat once you add the cheese or it can break and turn grainy instead of smooth.
  • Salt your pasta water generously, it should taste like the sea because this is your only chance to season the pasta itself.
  • Shred your own cheese from a block rather than buying pre shredded, which contains anti caking agents that prevent smooth melting.
03 -
  • Reserve a cup of pasta cooking water before draining, it's liquid gold for adjusting sauce consistency.
  • Let your cheese come to room temperature before adding it to the sauce so it melts faster and more evenly.
  • Taste a piece of each vegetable before pulling the pan from the oven, they should be tender with some caramelization but not mushy.
  • Use a large enough saucepan to accommodate all the pasta and vegetables once you combine everything, or you'll be fighting overflow.
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