Save to Pinterest My sister dropped by on a Tuesday night, exhausted from work, and I had nothing but leftover vegetables and a box of pasta. I threw the veggies in the oven while boiling water, whisked together a cheese sauce, and tossed it all together. She took one bite and said it tasted like comfort with a pulse. That's when I realized roasted vegetables don't just add nutrition to mac and cheese, they add soul.
I made this for a potluck once, nervous that people would scoff at vegetables in their mac and cheese. Instead, I watched a kid pick out every piece of roasted pepper like treasure and a friend scrape the dish clean with her fork. The empty casserole dish came back to me with a note asking for the recipe. It was the first time I understood that comfort food doesn't have to choose between indulgence and nourishment.
Ingredients
- Elbow macaroni: The classic shape holds onto cheese sauce in every curve, and cooking it just to al dente means it won't turn mushy when you toss it with the hot sauce.
- Red bell pepper: Roasting brings out its natural sugar, adding pockets of sweetness that balance the richness of the cheese.
- Zucchini: It softens beautifully in the oven and soaks up just enough olive oil to stay tender without getting soggy.
- Red onion: The heat mellows its sharpness into something almost jammy and sweet.
- Cherry tomatoes: They burst in the oven and release little bursts of tangy juice that cut through the creaminess.
- Broccoli florets: The edges crisp up in the roasting process, adding texture and a slightly nutty flavor.
- Olive oil: It coats the vegetables evenly and helps them caramelize without burning.
- Unsalted butter: The base of your roux, and using unsalted lets you control the seasoning perfectly.
- All purpose flour: It thickens the sauce just enough to cling to the pasta without feeling heavy.
- Whole milk: The fat content creates a silky sauce that doesn't break or curdle.
- Sharp cheddar cheese: This is where the flavor lives, bold and tangy enough to stand up to the vegetables.
- Mozzarella cheese: It adds stretch and creaminess without overpowering the cheddar.
- Parmesan cheese: A little goes a long way, adding a salty, nutty finish.
- Mustard powder: It deepens the cheese flavor in a way you can't quite put your finger on.
- Garlic powder: Just a whisper of it rounds out the sauce without making it taste like garlic bread.
Instructions
- Get the oven ready:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. This high heat is what gives the vegetables their caramelized edges.
- Toss the vegetables:
- In a large bowl, coat the bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with olive oil, salt, and black pepper, then spread them in a single layer on the baking sheet. Crowding them will steam instead of roast, so give them space.
- Roast until golden:
- Slide the tray into the oven for 20 to 25 minutes, stirring halfway through so everything cooks evenly. You'll know they're done when the edges are browned and the tomatoes have collapsed a little.
- Cook the pasta:
- While the veggies roast, boil the macaroni according to the package directions until it's just al dente, then drain it. Don't rinse it, the starch helps the sauce cling better.
- Start the cheese sauce:
- Melt the butter in a large saucepan over medium heat, then whisk in the flour and cook for about a minute until it smells toasty. This is your roux, and it should look like wet sand.
- Add the milk:
- Slowly pour in the milk while whisking constantly to avoid lumps, and keep stirring until the mixture thickens slightly, about 3 to 5 minutes. It should coat the back of a spoon.
- Melt in the cheese:
- Turn the heat to low and add the cheddar, mozzarella, and Parmesan, stirring until everything melts into a smooth, glossy sauce. Stir in the mustard powder and garlic powder, then taste and season with salt and pepper.
- Combine everything:
- Add the cooked macaroni and roasted vegetables to the sauce, stirring gently until every piece is coated and warmed through. The colors alone will make you smile.
- Serve it up:
- Spoon into bowls while it's still steaming, and sprinkle a little extra Parmesan on top if you want. It's ready to eat right now.
Save to Pinterest One cold evening, I made this for myself and ate it straight from the pot, standing at the stove with the windows fogged up. There was no one to impress, no table to set, just me and a bowl of something warm that tasted like I'd taken care of myself. That's the magic of this dish, it's as good alone as it is shared.
How to Make It Your Own
I've swapped in mushrooms when I had them, tossed in handfuls of spinach at the end, and even added roasted butternut squash in the fall. The base is forgiving, so treat it like a template and use whatever vegetables are sitting in your crisper drawer. If you want a crunchy top, scatter breadcrumbs over the finished dish and run it under the broiler for a couple of minutes until golden. It adds a texture contrast that makes every bite feel a little more special.
Storing and Reheating
This keeps in the fridge for up to three days in an airtight container, and I've found it reheats best on the stovetop with a splash of milk to loosen the sauce. The microwave works in a pinch, but stir it halfway through and add a little liquid so it doesn't dry out. I've never tried freezing it because it never lasts long enough, but I imagine the texture might change slightly once thawed.
What to Serve Alongside
A simple green salad with a sharp vinaigrette cuts through the richness beautifully, and I like to pour a glass of chilled Sauvignon Blanc if I'm feeling fancy. Garlic bread is always welcome, though honestly, this dish is hearty enough to stand on its own. Sometimes I'll put out a bowl of hot sauce for anyone who wants a little kick.
- A crisp arugula salad with lemon dressing balances the creaminess perfectly.
- Crusty bread is great for mopping up any sauce left in the bowl.
- If you're feeding kids, apple slices or carrot sticks on the side make it feel like a complete meal.
Save to Pinterest This is the kind of recipe that grows with you, adapting to whatever your kitchen and your mood have to offer. I hope it becomes one of those dishes you make without thinking, the one that feels like home no matter where you are.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, any pasta shape works well. Penne, rotini, or shells are great alternatives that hold the cheese sauce beautifully.
- → How do I prevent the cheese sauce from becoming lumpy?
Whisk the milk gradually into the flour-butter mixture while stirring constantly. Keep heat at medium, and add cheese slowly over low heat, stirring continuously until fully melted.
- → What vegetables work best for roasting?
Bell peppers, broccoli, zucchini, carrots, and mushrooms roast beautifully. Cut them into similar sizes for even cooking, and avoid high-moisture vegetables like spinach which should be added fresh.
- → Can I make this ahead and reheat it?
Yes, prepare through step 8 and refrigerate. Reheat gently on the stovetop with a splash of milk to restore creaminess, or bake covered at 180°C for 20-25 minutes.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc complements the creamy cheese and roasted vegetables perfectly, cutting through richness with its acidity.
- → How do I make a crispy topping?
Mix breadcrumbs with melted butter and a pinch of salt. Sprinkle over the finished dish and broil for 2-3 minutes until golden and crispy, watching carefully to prevent burning.