Imagine a dish that transforms the classic mac and cheese into a vibrant, nutritious masterpiece that will have your taste buds dancing and your family begging for seconds! This Roasted Veggie Mac Cheese isn't just another pasta recipe - it's a game-changing culinary experience that sneaks colorful vegetables into a creamy, cheesy delight that even the pickiest eaters won't be able to resist. Get ready to elevate your comfort food game with this irresistible, wholesome twist on a timeless favorite!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 2 cups mixed vegetables (zucchini, bell peppers, carrots)
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prepare for roasting vegetables.
- Wash and chop mixed vegetables into bite-sized, uniform pieces. Zucchini should be cut into half-moons, bell peppers into squares, and carrots into thin rounds.
- Toss chopped vegetables with olive oil, sprinkle with a pinch of salt and pepper. Spread evenly on the prepared baking sheet to ensure even roasting.
- Roast vegetables in preheated oven for 15-20 minutes, stirring halfway through, until edges are slightly caramelized and vegetables are tender.
- Meanwhile, bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes.
- Drain pasta and return to the pot. Add milk, shredded cheddar cheese, garlic powder, and onion powder. Stir over low heat until cheese is completely melted and sauce is smooth.
- Gently fold roasted vegetables into the cheesy pasta, ensuring even distribution.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, optionally garnished with fresh herbs like parsley or chives for added flavor and color.
Tips
- Choose fresh, seasonal vegetables for the most vibrant flavor and maximum nutrition.
- Cut vegetables into uniform sizes to ensure even roasting and consistent texture.
- Don't overcrowd the baking sheet when roasting - this helps vegetables caramelize instead of steaming.
- Use room temperature milk and cheese for a smoother, more even sauce.
- For extra richness, consider adding a splash of heavy cream or using a blend of cheeses.
- If you prefer a crispier top, transfer the mac and cheese to a baking dish and broil for 2-3 minutes before serving.
- Experiment with different vegetable combinations to keep the recipe exciting and seasonal.
- Let the mac and cheese rest for a few minutes after mixing to allow the sauce to thicken slightly.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 15g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
