Roasted Veggie Mac & Cheese (Print Version)

Tender macaroni in a creamy three-cheese sauce, topped with roasted vegetables. A comforting vegetarian main dish that's surprisingly easy to make.

# 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:

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 - Serve immediately, garnished with extra Parmesan if desired.

# Expert Advice:

01 -
  • It tricks even veggie skeptics into enjoying roasted peppers, zucchini, and broccoli because they're coated in creamy cheese sauce.
  • You get that nostalgic mac and cheese hug with way more texture, color, and satisfying bites.
  • It comes together in under an hour and uses one pot, one pan, and minimal cleanup.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip stirring the veggies halfway through roasting or the bottoms will char while the tops stay pale and sad.
  • Add the milk slowly and whisk constantly when making the sauce, or you'll end up with lumps that no amount of stirring will fix.
  • If your sauce feels too thick, whisk in a splash of pasta water or extra milk to loosen it up before adding the macaroni.
  • Taste and adjust the salt at the very end because the cheeses and pasta water add their own saltiness.
03 -
  • Use block cheese and shred it yourself because pre shredded cheese has anti caking agents that can make your sauce grainy instead of smooth.
  • Reserve a cup of pasta water before draining, and use it to adjust the sauce consistency if it gets too thick.
  • Let the roasted veggies cool slightly before stirring them in so they don't break apart and turn mushy in the hot sauce.
  • Taste a piece of pasta a minute before the package says it's done because al dente varies by brand and altitude.
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