Classic Roasted Vegetable Macaroni and Cheese
A comforting dish that combines creamy, cheesy pasta with roasted vegetables, perfect for weeknight meals or family gatherings.
Servings: 4 servings
Equipment
- Baking Sheet
- Large Pot
- Medium saucepan
- Mixing Bowl
- Whisk
Ingredients
Pasta
- 2 cups Elbow Macaroni Or your preferred pasta shape.
Cheese
- 2 cups Shredded Sharp Cheddar Cheese Freshly shredded for best melting properties.
Dairy
- 2 cups Whole Milk For a creamy cheese sauce.
Butter
- 4 tablespoons Unsalted Butter To create the roux.
Flour
- 1/4 cup All-Purpose Flour To thicken the cheese sauce.
Seasonings
- 1 teaspoon Garlic Powder For flavor.
- to taste Salt To enhance flavors.
- to taste Black Pepper Freshly ground.
Vegetables
- 3 cups Mixed Vegetables Such as zucchini, bell peppers, broccoli, or carrots.
Breadcrumbs
- 1/2 cup Plain or Seasoned Breadcrumbs Optional for topping.
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables by washing and chopping them into bite-sized pieces.
- Spread the chopped vegetables in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Place the baking sheet in the preheated oven and roast the vegetables for about 20-25 minutes.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux.
- Slowly pour in the milk while whisking constantly until the mixture thickens.
- Reduce the heat to low and add the cheddar cheese, stirring until melted and smooth.
- Combine the cooked pasta with the cheese sauce and fold in the roasted vegetables.
- Transfer the mixture into a greased baking dish and sprinkle with breadcrumbs if using.
- Bake for 15-20 minutes until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
For variations, consider adding different cheeses, proteins, or spices to customize the dish.