Roasted Veggie Mac & Cheese (Printable)

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

# What You 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 - 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine bell pepper, zucchini, red onion, cherry tomatoes, and broccoli florets. Drizzle with olive oil and season with salt and black pepper. Toss until evenly coated.
02 - Spread prepared vegetables evenly on the baking sheet. Roast for 20 to 25 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized.
03 - While vegetables roast, bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente. Drain in a colander and set aside.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
05 - Gradually add milk while whisking continuously to prevent lumps. Stir constantly for 3 to 5 minutes until sauce thickens slightly.
06 - Reduce heat to low. Add shredded cheddar, mozzarella, and Parmesan cheese to the sauce. Stir until all cheese is melted and sauce is smooth. Mix in mustard powder and garlic powder. Season with salt and pepper to taste.
07 - Add cooked macaroni and roasted vegetables to the cheese sauce. Fold gently 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 turns a guilty pleasure into something you can feel good about eating.
  • The roasted veggies bring a sweet, caramelized depth that makes every bite more interesting.
  • It comes together in under an hour, even on your messiest weeknight.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip stirring the vegetables halfway through roasting or the bottoms will char while the tops stay pale.
  • If your cheese sauce looks grainy, it means the heat was too high when you added the cheese, so always drop to low before melting.
  • Toss the pasta with the sauce while both are still hot, or the cheese will seize up and turn clumpy.
03 -
  • Shred your own cheese instead of buying pre shredded, it melts smoother because there's no anti caking coating.
  • Taste your sauce before adding the pasta, it should be slightly over seasoned on its own because the pasta will dilute it.
  • If you want extra veggie flavor, toss the roasted vegetables with a tiny splash of balsamic vinegar right when they come out of the oven.
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