Roasted Veggie Mac & Cheese (Printable)

Creamy mac and cheese loaded with roasted bell peppers, zucchini, broccoli, and tomatoes. Quick, easy, vegetarian.

# What You Need:

→ Pasta

01 - 10 oz elbow macaroni

→ Roasted Vegetables

02 - 1 red bell pepper, diced
03 - 1 medium zucchini, diced
04 - 1 small red onion, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 cup broccoli florets
07 - 2 tablespoons olive oil
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Cheese Sauce

10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 2 cups whole milk
13 - 1½ cups sharp cheddar cheese, shredded
14 - ½ cup mozzarella cheese, shredded
15 - ¼ cup Parmesan cheese, grated
16 - ½ teaspoon mustard powder
17 - ¼ teaspoon garlic powder
18 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large mixing bowl, toss bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with olive oil, salt, and black pepper.
02 - Spread vegetables evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized.
03 - While vegetables roast, cook elbow macaroni according to package directions until al dente. Drain in a colander and set aside.
04 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
05 - Gradually whisk in milk, stirring constantly until slightly thickened, approximately 3 to 5 minutes.
06 - Reduce heat to low. Add cheddar, mozzarella, and Parmesan cheese, stirring until melted and smooth. Stir in mustard powder and garlic powder. Season with salt and pepper to taste.
07 - Add cooked macaroni and roasted vegetables to the cheese sauce. Stir until well combined and heated through.
08 - Serve immediately. Garnish with additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It turns a guilty pleasure into something you can feel genuinely good about eating on a weeknight.
  • The roasted vegetables add pockets of caramelized sweetness that balance the richness perfectly.
  • It comes together in under an hour and uses just one pot, one pan, and a baking sheet.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast, and you'll miss out on those sweet caramelized edges that make this dish special.
  • Add the cheese off the heat or on very low heat because high temperatures can make the proteins seize up and turn your sauce grainy instead of smooth.
  • Salt your pasta water generously because this is your only chance to season the pasta itself, and underseasoned noodles make the whole dish taste flat.
03 -
  • Shred your own cheese from a block instead of buying pre-shredded because the anti-caking agents in bagged cheese can make your sauce grainy and less smooth.
  • Undercook your pasta by a minute or two because it continues cooking when you toss it with the hot sauce, and mushy noodles ruin everything.
  • Taste a piece of roasted vegetable before mixing it in, because if it's bland on its own, it'll disappear into the dish instead of adding the flavor you're hoping for.
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