This veggie mac & cheese is so popular! For broccoli, carrots, and young peas, the rich, creamy sauce strikes the ideal balance. This recipe is really flexible, so if you want to change things up, feel free to use any vegetables you have on hand.
There are so many mouthwatering veggies in this “Roasted Vegetable Macaroni & Cheese.” Additionally, the lighter, creamy sauce is flavorful and easy to prepare!
Ingredients needed for making Roasted Veggie Macaroni and Cheese:
- One large, chopped and cored red bell pepper
- Diced and peeled medium sweet potato
- One yellow squash, chopped and de-stemmed
- One tiny head of broccoli florets, cut into small pieces
- Two teaspoons of olive oil
- 8 ounces of button or baby portabella mushrooms, cut into quarters
- One tiny white onion, chopped and peeled
- One garlic head with peeled cloves
- Half a teaspoon of salt
- One 12-oz can 2% milk that has been evaporated
- Two eggs
- 1/4 tsp ground black pepper
- Half a teaspoon of paprika, smoked
- A dash of cayenne
- Twelve ounces of elbow macaroni
- One tablespoon of butter
- Eight ounces of strong white or smoked cheddar cheese, freshly grated
- Extra Parmesan cheese for garnish, plus 1/4 cup freshly grated
Directions of making Roasted Veggie Macaroni & Cheese
Here is how to make roasted veggie macaroni cheese:
- Turn the oven on to 400°F. Line a large baking sheet with aluminum foil or parchment paper, or line two medium-sized baking sheets.
- Combine the chopped vegetables and olive oil in a big bowl.
- Add a few large pinches of salt and pepper for seasoning.
- Arrange the vegetables on the baking sheet or sheets in a uniform layer.
- After positioning the garlic cloves in the middle of an aluminum foil sheet, close the foil around them and position the wrapped package in the middle of the baking sheet.
- Stir the veggies halfway through and keep an eye on the garlic to make sure it doesn’t burn. Bake for 30 to 40 minutes, or until the vegetables are tender and have started to brown slightly around the edges.
- As the veggies roast, bring a big pot of water with plenty of salt to a boil and cook the pasta until it’s al dente.
- Drain the pasta, then return it to the pot and stir with the butter over medium-high heat until it melts.
- In the meantime, whisk the egg, smoked paprika, cayenne, salt, pepper, and evaporated milk together in a another bowl.
- Once the macaroni and butter have melted, add the evaporated milk mixture and stir to blend.
- Continue to cook over medium-high heat, stirring periodically, until the sauce reaches a simmer, about 2 to 4 minutes.
- After taking the skillet off of the burner, add the grated cheddar and Parmesan cheese and stir until they melt.
- Next, add the roasted garlic cloves and veggies and stir gently until mixed together. If preferred, top with additional Parmesan cheese and serve right away.
