Roasted Veggie Mac & Cheese (Printable)

Creamy cheese sauce with tender pasta and roasted vegetables. A comforting vegetarian main dish perfect for weeknight dinners.

# What You Need:

→ Pasta

01 - 10 oz elbow macaroni

→ Roasted Vegetables

02 - 1 red bell pepper, diced
03 - 1 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

# Step-by-Step Guide:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper. In a large bowl, combine bell pepper, zucchini, red onion, cherry tomatoes, and broccoli. Drizzle with olive oil and season with salt and black pepper. Toss until evenly coated and spread in a single layer on the baking sheet.
02 - Roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
03 - While vegetables roast, cook elbow macaroni according to package directions until al dente. Drain in a colander and set aside.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
05 - Gradually whisk in milk while stirring constantly. Continue cooking for 3 to 5 minutes until sauce thickens and coats the back of a spoon.
06 - Reduce heat to low. Add cheddar, mozzarella, and Parmesan cheese, stirring continuously until completely melted and smooth. Stir in mustard powder and garlic powder. Season with salt and pepper to taste.
07 - Add cooked pasta and roasted vegetables to the cheese sauce. Stir thoroughly until well combined and heated through.
08 - Transfer to serving plates or bowls and serve immediately. Garnish with additional Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • The roasted vegetables bring a natural sweetness that balances the richness of the cheese sauce beautifully.
  • It feels fancy enough for guests but easy enough to make on a Tuesday night.
  • You can toss in whatever vegetables are sitting in your fridge and it still works.
  • The three cheese blend makes every bite creamy, sharp, and just a little indulgent.
02 -
  • Don't skip stirring the vegetables halfway through roasting or the broccoli will burn while the zucchini stays pale.
  • Add the cheese to the sauce off the heat or on very low heat so it melts smoothly without breaking or becoming grainy.
  • Use freshly shredded cheese instead of pre-shredded because the anti-caking agents can make the sauce gritty.
  • If the sauce gets too thick, whisk in a splash of milk to loosen it back up.
03 -
  • Roast the vegetables on the top rack of the oven for the best caramelization and color.
  • Grate your own Parmesan from a block because it melts smoother and tastes sharper than the pre-grated kind.
  • Taste the cheese sauce before adding the pasta so you can adjust the seasoning while it's still easy to fix.
  • Use a large enough pot for the sauce so you have room to stir in the pasta and vegetables without making a mess.
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