Roasted Summer Vegetable Mac + Cheese

Name: Roasted Summer Vegetable Mac + Cheese
Prep time: 40 min
Cook time: 40 min
Yield: 6 to 8
Ingredients: 4 ears fresh corn; 1 red bell pepper; 1 sweet onion; 1 small zucchini; 1 small summer squash; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2-3/4 pound whole wheat shell noodles; 2 tablespoons unsalted butter; 2 tablespoons flour; 2 1/2 cups milk; 8 ounces Havarti cheese; 8 ounces white cheddar cheese; 2 ounces Parmesan cheese; 1 garlic clove; 1/3 cup Panko bread crumbs; 1/4 cup seasoned fine bread crumbs; 1 avocado

User Reviews

5.0

3 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Servings
6 to 8
Course
Main Course
Cuisine
American

Roasted Summer Vegetable Mac + Cheese

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

4 ears fresh corn
1 red bell pepper, chopped
1 sweet onion, chopped
1 small zucchini, chopped
1 small summer squash, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

mac and cheese

1/2-3/4 pound whole wheat shell noodles
2 tablespoons unsalted butter
2 tablespoons flour
2 1/2 cups milk, preferably 2% or whole
8 ounces Havarti cheese, freshly grated
8 ounces white cheddar cheese, freshly grated
2 ounces Parmesan cheese, freshly grated
1 garlic clove, minced
1/3 cup Panko bread crumbs
1/4 cup seasoned fine bread crumbs
1 avocado, sliced for serving

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Instructions

Preheat oven to 400 degrees F. Spray a baking dish with nonstick spray. Line a baking sheet with aluminum foil.
In a large bowl, combine corn, peppers, squash and onions with salt and pepper. Whisk together olive oil and vinegar, then add over top and toss to coat. Spread on the baking sheet and roast for 25-30 minutes.
When the veggies are almost finished roasting, bring water to a boil and prepare pasta according to directions – shaving 1-2 minutes off of the cooking time.
To make the cheese sauce, heat butter in a medium saucepan over medium heat. Once sizzling, add flour and whisk constantly to create a roux, until golden and bubbly, about 2 minutes. Pour in milk and whisk constantly, stirring until the mixture slightly thickens. Reduce heat to low and add in 6 ounces of the havarti and cheddar and all of the parmesan, along with the minced garlic. Stir until cheese melts and sauce is thick. Taste and season with a bit of salt and pepper if desired. I usually add a pinch of nutmeg.
Add cooked pasta and vegetables to a large baking dish, tossing to coat. Pour cheese soup over top and stir to evenly distribute. Cover the top the the remaining havarti and cheddar, then the breadcrumbs. Bake for 30-35 minutes, or until cheese is golden and bubbly on top. Serve with sliced avocado if desired.