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.
Preheat the oven to 400 degrees F.
Prepare a large baking sheet with parchment paper or aluminum foil.
In a large bowl, toss the diced red bell pepper, sweet potato, and squash with olive oil.
Season with a few generous pinches of salt and pepper.
Spread the vegetables out in an even layer on the baking sheet.
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.
Bake for 30 to 40 minutes, or until the vegetables are soft and have begun to brown a bit around the edges.
Give them a stir halfway through and check on the garlic to keep from burning.
Bring a large pot of generously-salted water to a boil, and cook the pasta until al dente.
Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.
In a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined.
Pour in the evaporated milk mixture and stir until combined.
Continue cooking over medium-high heat, stirring occasionally, for about 2 to 4 minutes, or until the sauce comes to a simmer.
Remove the pan from the heat and stir in the grated cheddar and Parmesan until melted.
Gently stir in the roasted vegetables and roasted garlic cloves until combined.
Serve immediately, topped with extra Parmesan cheese, and enjoy!
- 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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