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 - 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

# How to Make It:

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 baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized.
04 - Meanwhile, cook macaroni according to package instructions until al dente. Drain and set aside.
05 - For the cheese sauce, 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 if desired.

# Expert Tips:

01 -
  • It turns childhood comfort food into something you can feel genuinely good about eating on a weeknight.
  • The roasted vegetables add pockets of sweet, caramelized flavor that make every bite different and interesting.
  • Everything comes together in under an hour, and you only dirty a few dishes in the process.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those sweet caramelized edges that make this dish special.
  • Shred your own cheese from a block instead of using pre shredded, which contains anti caking agents that can make your sauce grainy instead of smooth.
  • Add the milk slowly to the roux and whisk constantly, or you'll end up with lumps that are nearly impossible to smooth out later.
03 -
  • Use a mix of cheeses with different melting qualities so your sauce is both flavorful and smooth, not greasy or stringy.
  • Salt your pasta water generously, it's your only chance to season the noodles from the inside out.
  • Let the roasted vegetables cool for a minute before stirring them into the sauce so they don't cause the cheese to break from the temperature shock.
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