This enticing roasted vegetable macaroni and cheese brings a hearty twist to a classic comfort food. The addition of colorful, roasted vegetables adds not only a burst of flavor, but also a boost of nutrition that makes this dish a worthy main course.
For this recipe, you might not commonly have a sweet potato or yellow squash at home. These are key ingredients that bring a unique sweetness and texture to the dish. Also, smoked paprika might not be a regular item in your pantry. This spice gives a subtle smoky flavor that complements the roasted vegetables perfectly. So, be sure to pick these items up from the supermarket.
Ingredients for Roasted Vegetable Macaroni and Cheese
Red bell pepper: Adds a sweet, slightly tangy flavor and vibrant color to the dish.
Sweet potato: Brings a unique sweetness and smooth texture. It also provides a good dose of vitamins.
Yellow squash: It has a mild flavor and soft texture that blends perfectly into the macaroni and cheese.
Broccoli florets: These add a nice crunch and earthy flavor, along with a nutrient boost.
Button mushrooms: They give a meaty texture and savory taste to the dish.
White onion: Provides a foundational flavor to many dishes, including this one.
Olive oil: Used for roasting the vegetables, it gives a rich and fruity note.
Garlic: Adds a potent flavor that becomes mellow and slightly sweet when roasted.
Evaporated milk: Gives the macaroni and cheese a creamy, rich consistency.
Egg: Adds richness and helps in thickening the sauce.
Elbow macaroni: The traditional pasta choice for macaroni and cheese, it holds the sauce well.
Butter: Adds a creamy, savory flavor and helps in creating a smooth sauce.
White cheddar cheese: Gives a sharp, tangy flavor that goes well with the veggies.
Parmesan cheese: Adds a salty, nutty flavor and also acts as a great topping.
One reader, Cedric Anglin says:
This roasted vegetable macaroni and cheese recipe is a game-changer! The combination of tender roasted veggies and creamy, cheesy goodness is simply divine. It's a delightful twist on a classic comfort food, and it's become a family favorite in our household. Highly recommend giving it a try!
Techniques Required for Roasted Vegetable Macaroni and Cheese
How to roast the vegetables: Toss the diced red bell pepper, sweet potato, and squash with olive oil, season with salt and pepper, and spread them out on a baking sheet. Roast in a preheated oven at 400°F for 30-40 minutes, stirring halfway through, until the vegetables are soft and slightly browned.
How to cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain the pasta and return it to the pot, then toss with butter over medium-high heat until melted.
How to make the cheese sauce: Whisk together the evaporated milk, egg, salt, pepper, smoked paprika, and cayenne in a bowl. Pour the mixture into the pot with the pasta and cook over medium-high heat, stirring occasionally, until the sauce comes to a simmer. Remove from heat and stir in the grated cheddar and parmesan until melted.
How to incorporate the roasted vegetables: Gently stir in the roasted vegetables and roasted garlic cloves into the cheese sauce until combined.
How to serve: Serve the roasted vegetable macaroni and cheese immediately, topped with extra parmesan cheese.
Load your usual macaroni & cheese up with tasteful veggies using our recipe! It’s just as creamy as the classic dish, but more refreshing and flavorful.
Serves:
Ingredients
- 1red bell pepper,large, cored and diced
- 1sweet potato,medium, peeled and diced
- 1yellow squash,de-stemmed and diced
- 1broccoli florets,small, 1 head, chopped into bite-sized pieces
- 8ozbutton mushrooms,or baby portabella, quartered
- 1white onion,small, peeled and diced
- 2tbspolive oil
- 1garlic head,cloves peeled
- 12oz2% evaporated milk,1 can
- 1egg,large
- ½tspsalt
- ¼tspblack pepper
- ½tspsmoked paprika
- pinchcayenne
- 12ozelbow macaroni,or any shape of pasta
- 1tbspbutter
- 8ozwhite cheddar cheese,freshly grated, smoked or sharp
- ¼cupParmesan cheese,freshly grated, plus extra for garnish
Instructions
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Preheat the oven to 400 degrees F.
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Prepare a large baking sheet with parchment paper or aluminum foil.
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In a large bowl, toss the diced red bell pepper, sweet potato, and squash with olive oil.
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Season with a few generous pinches of salt and pepper.
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Spread the vegetables out in an even layer on the baking sheet.
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Place the garlic cloves in the center of a sheet of aluminum foil, then wrap the foil around them and place the packet in the center of the baking sheet.
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Bake for 30 to 40 minutes, or until the vegetables are soft and have begun to brown a bit around the edges.
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Give them a stir halfway through and check on the garlic to keep from burning.
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Bring a large pot of generously-salted water to a boil, and cook the pasta until al dente.
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Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.
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In a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined.
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Pour in the evaporated milk mixture and stir until combined.
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Continue cooking over medium-high heat, stirring occasionally, for about 2 to 4 minutes, or until the sauce comes to a simmer.
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Remove the pan from the heat and stir in the grated cheddar and Parmesan until melted.
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Gently stir in the roasted vegetables and roasted garlic cloves until combined.
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Serve immediately, topped with extra Parmesan cheese, and enjoy!
Nutrition
- Calories: 623.06kcal
- Fat: 27.08g
- Saturated Fat: 13.23g
- Trans Fat: 0.53g
- Monounsaturated Fat: 9.13g
- Polyunsaturated Fat: 1.88g
- Carbohydrates: 69.61g
- Fiber: 5.62g
- Sugar: 11.29g
- Protein: 27.26g
- Cholesterol: 90.96mg
- Sodium: 623.97mg
- Calcium: 558.55mg
- Potassium: 976.87mg
- Iron: 2.44mg
- Vitamin A: 386.99µg
- Vitamin C: 62.21mg
Technique Tip for Perfect Roasted Vegetable Macaroni and Cheese
When roasting your vegetables, it's important to cut them into uniform sizes to ensure even cooking. Smaller pieces will cook faster than larger ones, so if they're all the same size, they'll be done at the same time. Also, don't overcrowd the pan. If the vegetables are too close together, they'll steam instead of roast. Giving them plenty of space allows the hot air to circulate freely and helps them get that delicious caramelized edge.
Time-Saving Tips for Making This Recipe
Prep ahead: Chop and store the vegetables in an airtight container in the fridge the day before to save time on the day of cooking.
One-pot cooking: Consider using a large oven-safe skillet to roast the vegetables and then cook the pasta in the same skillet to minimize clean-up.
Batch cooking: Make a larger portion of the recipe and freeze individual servings for quick and easy meals later on.
Use kitchen tools: Utilize a food processor to quickly chop the vegetables to save time on prep work.
Multi-task: While the vegetables are roasting, use that time to prepare the cheese sauce and cook the pasta to streamline the cooking process.
Pre-shredded cheese: Opt for pre-shredded cheese to save time on grating and reduce prep work.
Substitute Ingredients For Roasted Vegetable Macaroni & Cheese Recipe
red bell pepper - Substitute with orange bell pepper: Orange bell peppers have a similar sweet flavor and texture, making them a suitable substitute for red bell peppers.
sweet potato - Substitute with butternut squash: Butternut squash has a similar sweet and nutty flavor and creamy texture, making it a great alternative to sweet potatoes in this recipe.
yellow squash - Substitute with zucchini: Zucchini can be used as a substitute for yellow squash as they both have a mild flavor and tender texture, making them interchangeable in this recipe.
broccoli florets - Substitute with cauliflower florets: Cauliflower can be used as a substitute for broccoli as it has a similar texture and will roast well, adding a delicious flavor to the dish.
button mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar earthy flavor and texture to button mushrooms, making them a suitable substitute in this recipe.
white onion - Substitute with yellow onion: Yellow onions can be used as a substitute for white onions as they have a similar flavor profile and will caramelize nicely when roasted.
garlic head - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a similar flavor without the need for roasting.
2% evaporated milk - Substitute with whole milk: Whole milk can be used as a substitute for evaporated milk to create a creamy base for the macaroni and cheese.
elbow macaroni - Substitute with penne pasta: Penne pasta can be used as a substitute for elbow macaroni, providing a similar shape and texture for the dish.
white cheddar cheese - Substitute with Gruyère cheese: Gruyère cheese can be used as a substitute for white cheddar, adding a rich and nutty flavor to the macaroni and cheese dish.
parmesan cheese - Substitute with pecorino romano cheese: Pecorino Romano cheese can be used as a substitute for parmesan, providing a similar salty and tangy flavor to the dish.
Presenting Your Roasted Vegetable Mac and Cheese
Elevate the plating: When presenting the dish, carefully arrange the roasted vegetable macaroni and cheese on a large, white, round plate. Ensure that the colors of the roasted vegetables pop against the creamy macaroni and cheese, creating an inviting visual appeal.
Garnish with fresh herbs: Sprinkle the dish with freshly chopped parsley and chives to add a touch of vibrant green and a burst of fresh flavor. The herbs will provide a beautiful contrast to the rich and colorful macaroni and cheese.
Use elegant serving ware: Serve the roasted vegetable macaroni and cheese in individual ceramic ramekins or small cast iron skillets to create a sophisticated and personalized presentation for each guest.
Incorporate edible flowers: Add a delicate touch by garnishing the dish with a few carefully placed edible flowers, such as nasturtiums or pansies. The flowers will add a subtle floral note and a visually stunning element to the presentation.
Create height and dimension: Consider serving the macaroni and cheese in a stacked presentation, layering the roasted vegetables and cheese sauce to create an impressive and visually appealing dish that stands out on the plate.
Accent with a drizzle: Before serving, delicately drizzle a small amount of truffle oil over the macaroni and cheese to add a luxurious aroma and flavor that will elevate the overall dining experience.
Add a finishing touch: Sprinkle a pinch of smoked sea salt over the dish just before serving to provide a final burst of flavor and a hint of smokiness that will captivate the palate.
Essential Tools for Making Roasted Vegetable Macaroni and Cheese
- Baking sheet: A flat, rectangular metal sheet used for baking and roasting foods in the oven.
- Parchment paper or aluminum foil: Used to line the baking sheet to prevent sticking and make cleanup easier.
- Large bowl: Used for tossing and mixing the diced vegetables with olive oil and seasonings.
- Aluminum foil: Used to create a packet for roasting the garlic cloves.
- Large pot: Used for boiling the pasta.
- Whisk: Used for combining the evaporated milk, egg, and seasonings for the sauce.
- Saucepan: Used for cooking the sauce and melting the cheese.
- Wooden spoon: Used for stirring the sauce and combining the ingredients.
- Grater: Used for grating the cheddar and parmesan cheese.
Storing and Freezing Your Roasted Vegetable Mac and Cheese
- Allow the macaroni and cheese to cool completely before storing or freezing.
- For storing in the refrigerator, transfer the cooled macaroni and cheese to an airtight container. It will keep well for up to 3-4 days in the fridge.
- If you plan to freeze the macaroni and cheese, follow these steps:
- Portion the cooled macaroni and cheese into freezer-safe containers or resealable bags. Make sure to leave some space at the top for expansion during freezing.
- Label the containers or bags with the date and contents for easy identification.
- Place the containers or bags in the freezer, laying them flat for even freezing.
- Frozen macaroni and cheese can be stored for up to 2-3 months.
- To reheat refrigerated macaroni and cheese, microwave individual portions in a microwave-safe dish, stirring occasionally, until heated through. You can also reheat it in a saucepan over low heat, stirring frequently and adding a splash of milk if needed to restore creaminess.
- For frozen macaroni and cheese, thaw it overnight in the refrigerator before reheating. Alternatively, you can reheat it directly from frozen in the microwave or on the stovetop, but it may take longer and require more stirring to ensure even heating.
- When reheating, be cautious not to overheat the macaroni and cheese, as the sauce may break or become grainy. Stirring frequently and reheating over low heat can help maintain the texture.
- If the reheated macaroni and cheese seems dry, add a splash of milk or cream to help restore moisture and creaminess.
How To Reheat Leftover Macaroni and Cheese
To reheat leftover roasted vegetable macaroni and cheese, preheat your oven to 350°F (175°C). Transfer the mac and cheese to an oven-safe dish, and add a splash of milk or cream to help keep it moist. Cover the dish with foil and bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes to allow the top to crisp up slightly.
For a quicker option, you can reheat individual portions in the microwave. Place a serving of the macaroni and cheese in a microwave-safe bowl, and add a tablespoon of milk or cream per cup of pasta. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1-2 minutes, stirring halfway through, until heated to your desired temperature.
If you have a bit more time, consider reheating your roasted vegetable mac and cheese on the stovetop. Place the leftovers in a saucepan over medium-low heat, and add a splash of milk or cream. Stir gently and continuously until the pasta is heated through and the sauce is smooth and creamy. This method allows you to control the consistency of the sauce more easily and prevents the cheese from separating.
For a crispy twist, transform your leftover mac and cheese into delicious fritters. Scoop portions of the cold pasta mixture onto a lined baking sheet, and freeze for about an hour until firm. Heat a thin layer of oil in a skillet over medium-high heat. Dip the frozen mac and cheese portions in beaten egg and then coat with breadcrumbs or panko. Fry the fritters until golden brown and crispy on both sides, then serve hot with your favorite dipping sauce.
Random Fact About Roasted Vegetable Macaroni and Cheese
The roasted vegetable macaroni and cheese recipe is a delicious and nutritious way to enjoy a classic comfort food. It combines the creaminess of cheddar and parmesan cheese with the rich flavors of roasted red bell pepper, sweet potato, squash, and broccoli. This dish is a great way to sneak in some extra vegetables into your meal. Plus, the roasted garlic adds a depth of flavor that elevates the dish to a whole new level. Enjoy this hearty and flavorful macaroni and cheese as a satisfying meal for any occasion.
Is Making Roasted Vegetable Mac and Cheese at Home Cost-Effective?
The cost-effectiveness of this roasted vegetable macaroni and cheese recipe is quite high. Vegetables and pasta are generally affordable, and the addition of cheese and milk doesn't significantly increase the cost. This dish provides a hearty and nutritious meal for a family of four at an approximate cost of $15. As a culinary chef, I rate this recipe a solid 9 for its affordability, nutritional value, and delicious taste.
Is Roasted Vegetable Macaroni and Cheese Healthy or Unhealthy?
This roasted vegetable macaroni and cheese recipe is a healthier twist on the classic comfort food. The inclusion of various vegetables like bell pepper, sweet potato, squash, broccoli, mushrooms, and onion adds a significant amount of nutrients, fiber, and antioxidants to the dish. The use of whole wheat elbow macaroni would further increase the fiber content and provide a slower release of carbohydrates.
However, the recipe still contains a considerable amount of cheese, which is high in saturated fat and sodium. The evaporated milk and butter also contribute to the overall fat content of the dish. While the recipe uses 2% evaporated milk, which is a lower-fat option compared to whole milk or cream, it still adds to the calorie count.
To make this recipe even healthier, consider the following suggestions:
- Increase the proportion of vegetables to pasta, ensuring a more balanced meal
- Use reduced-fat cheese or a combination of reduced-fat and regular cheese to lower the saturated fat content without compromising taste
- Replace some of the cheese with a low-fat cheese alternative, such as cottage cheese or ricotta, for a protein boost
- Experiment with plant-based milk alternatives, such as unsweetened almond milk or cashew milk, to reduce the overall calorie and fat content
- Use whole wheat or legume-based pasta to increase the fiber and protein content of the dish
- Add lean protein sources, such as grilled chicken or turkey, to make it a more complete meal
Editor's Thoughts on This Delicious Mac and Cheese Dish
The roasted vegetable macaroni and cheese recipe is a delightful twist on a classic comfort food. The roasted vegetables add a depth of flavor and texture, while the creamy cheese sauce brings everything together beautifully. The combination of sweet potato, bell pepper, and squash creates a colorful and nutritious dish. The addition of smoked paprika and roasted garlic elevates the flavors to a new level. This recipe is a perfect balance of indulgence and wholesome goodness, making it a crowd-pleaser for both family dinners and special occasions.
Enhance Your Roasted Vegetable Macaroni & Cheese Recipe with These Unique Side Dishes:
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Why trust this Roasted Vegetable Macaroni & Cheese Recipe:
This recipe offers a delightful combination of roasted vegetables and creamy cheese, creating a harmonious blend of flavors and textures. The roasted vegetables bring a depth of caramelized sweetness, while the creamy cheese sauce adds richness and indulgence. The use of smoked paprika and roasted garlic enhances the dish with layers of smoky and aromatic notes. The incorporation of sweet potato and broccoli florets provides a nutritious boost, making this recipe a wholesome and satisfying choice. Trust in the balance of flavors and the wholesome ingredients to elevate your macaroni and cheese experience.
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