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