Roasted Vegetable Macaroni & Cheese Recipe

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Carole Published: December 1, 2020 Modified: May 31, 2021

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.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour

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

  1. Preheat the oven to 400 degrees F.

  2. Prepare a large baking sheet with parchment paper or aluminum foil.

  3. In a large bowl, toss the diced red bell pepper, sweet potato, and squash with olive oil.

  4. Season with a few generous pinches of salt and pepper.

  5. Spread the vegetables out in an even layer on the baking sheet.

  6. 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.

  7. Bake for 30 to 40 minutes, or until the vegetables are soft and have begun to brown a bit around the edges.

  8. Give them a stir halfway through and check on the garlic to keep from burning.

  9. Bring a large pot of generously-salted water to a boil, and cook the pasta until al dente.

  10. Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.

  11. In a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined.

  12. Pour in the evaporated milk mixture and stir until combined.

  13. Continue cooking over medium-high heat, stirring occasionally, for about 2 to 4 minutes, or until the sauce comes to a simmer.

  14. Remove the pan from the heat and stir in the grated cheddar and Parmesan until melted.

  15. Gently stir in the roasted vegetables and roasted garlic cloves until combined.

  16. 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
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