Why Make This Recipe
Classic Roasted Vegetable Macaroni and Cheese is a delicious twist on a beloved comfort food. It combines creamy macaroni and cheese with colorful roasted vegetables, making it not just tasty but also a bit healthier. This dish is great for family dinners, potlucks, or any time you want a warm, satisfying meal. Plus, who doesn’t love cheesy pasta? It’s a hit with both kids and adults alike!
How to Make Classic Roasted Vegetable Macaroni and Cheese
Ingredients:
- 2 cups Elbow Macaroni (or your preferred pasta shape)
- 2 cups Shredded Sharp Cheddar Cheese (freshly shredded for best melting properties)
- 2 cups Whole Milk (for a creamy cheese sauce)
- 4 tablespoons Unsalted Butter (to create the roux)
- 1/4 cup All-Purpose Flour (to thicken the cheese sauce)
- 1 teaspoon Garlic Powder (for flavor)
- to taste Salt (to enhance flavors)
- to taste Black Pepper (freshly ground)
- 3 cups Mixed Vegetables (such as zucchini, bell peppers, broccoli, or carrots)
- 1/2 cup Plain or Seasoned Breadcrumbs (optional for topping)
Directions:
- 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.
How to Serve Classic Roasted Vegetable Macaroni and Cheese
You can serve this dish warm, straight from the oven. It pairs well with a green salad or some garlic bread to complete the meal. For an extra touch, garnish it with fresh herbs like parsley or basil.
How to Store Classic Roasted Vegetable Macaroni and Cheese
If you have leftovers, let the macaroni and cheese cool down. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze it for a longer shelf life; just make sure to use a freezer-safe container.
Tips to Make Classic Roasted Vegetable Macaroni and Cheese
- Use freshly shredded cheese for the best melt.
- Feel free to mix and match your favorite vegetables.
- For added flavor, consider stirring in some cooked protein, like chicken or bacon.
- If you want a crispier top, broil for the last few minutes of baking.
Variation
You can customize the cheese by mixing in mozzarella or gouda for a different taste. If you prefer a spicier version, add some jalapeños or pepper jack cheese.
FAQs
Can I use gluten-free pasta?
Yes, you can substitute with gluten-free pasta for a gluten-free version of this dish.
What can I add for extra flavor?
Adding spices like paprika, mustard powder, or even a pinch of cayenne can enhance the flavor.
Can I make this dish ahead of time?
Absolutely! You can prepare the macaroni and cheese, then cover it and refrigerate it. When ready to serve, just bake it until hot and bubbly.
Classic Roasted Vegetable Macaroni and Cheese
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delicious twist on a beloved comfort food, combining creamy macaroni and cheese with colorful roasted vegetables. Great for family dinners or potlucks!
Ingredients
- 2 cups Elbow Macaroni
- 2 cups Shredded Sharp Cheddar Cheese
- 2 cups Whole Milk
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1 teaspoon Garlic Powder
- to taste Salt
- to taste Black Pepper
- 3 cups Mixed Vegetables (zucchini, bell peppers, broccoli, carrots)
- 1/2 cup Plain or Seasoned Breadcrumbs (optional)
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
Use freshly shredded cheese for the best melt. Feel free to mix and match your favorite vegetables or add protein like chicken or bacon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American