Roasted Vegetable Macaroni and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
373 kcal
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Course
Main Course
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Cuisine
American
Roasted Vegetable Macaroni and Cheese
Description
Roasted Vegetable Macaroni and Cheese features small chopped vegetables roasted until softened, adding a depth of flavor and texture to the dish. The elbow macaroni is cooked separately and then blended with a creamy sauce made by cooking garlic in olive oil, whisking in flour, and gradually adding milk until thickened. Sharp cheddar cheese is incorporated into the sauce, creating a rich, smooth base that coats the pasta and vegetables evenly. A sprinkle of panko breadcrumbs on top adds a golden, crunchy finish when briefly broiled.
The roasting of vegetables ahead of mixing results in tender pieces with slight caramelization enhancing the overall taste. After assembling in a baking dish, the casserole is broiled just long enough to brown the breadcrumb topping without drying the sauce or pasta. This technique provides a contrast in textures, with a creamy interior and crunchy crust.
This dish can be served as a main course or comforting side. It pairs well with simple salads or roasted meats for a balanced meal. It’s practical when you want to incorporate extra vegetables into a familiar, creamy macaroni and cheese format.
The recipe notes indicate it was adapted from an existing comfort food source, suggesting a reliable, satisfying flavor profile. Roasting the vegetables and making the sauce from scratch require straightforward steps, ideal for home cooks looking to elevate classic macaroni and cheese with added nutrition.
Ingredients
- 1 broccoli chopped, small head
- 1/2 red pepper diced
- 1 yellow squash diced
- 8 carrot sliced, baby
- 2 cups elbow macaroni
- 1/4 cup olive oil
- 1 garlic minced, clove
- 3 Tablespoon all-purpose flour
- 1 1/2 cups milk (I used a combination of milk and half-and-half)
- 2 cups cheddar cheese shredded, sharp
- salt to taste
- black pepper to taste
- 3 Tablespoons panko breadcrumbs
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with either aluminum foil or a silicone baking mat. Spray with olive oil or cooking spray. Toss chopped vegetables onto baking sheet and roast in the preheated oven for 20 minutes or until softened.
- Meanwhile bring a medium pot of salted water to boil, and cook pasta according to package directions. Drain and set aside.
- Heat oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds, until fragrant. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until mixture has thickened. Remove from heat and stir in cheese until melted and creamy. Season to taste with salt and pepper, and carefully mix in macaroni and vegetables.
- Place mixture in a large baking dish and sprinkle panko over the top. Place under broiler and bake for 3-4 more minutes, or until top is golden brown.
Notes
- Use a baking sheet lined with foil or a silicone mat for easy cleanup when roasting vegetables.
- Adjust the amount of milk or half-and-half to control sauce thickness according to preference.
- Watch the casserole closely under the broiler to prevent the panko topping from burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 34mg | 11% |
| Sodium | 240mg | 10% |
| Potassium | 348mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2160IU | 43% |
| Vitamin C | 34.2mg | 38% |
| Calcium | 287mg | 29% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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