Roasted Vegetable Macaroni and Cheese
Try this Roasted Vegetable Macaroni and Cheese recipe, or contribute your own.
Try this Roasted Vegetable Macaroni and Cheese recipe, or contribute your own.
- 1 garlic clove minced
- salt and pepper to taste
- 1/4 cup olive oil
- 1/2 red pepper diced
- 2 cups sharp cheddar cheese shredded
- 1 yellow squash diced
- 1 small head broccoli chopped
- 8 baby carrots sliced
- 2 cups elbow macaroni
- 3 tb. all purpose flour
- 1 1/2 cups milk (i used a combination of milk and half-and-ha
- 3 tb panko breadcrumbs
- Carbohydrate 367.658399975683 g
- Cholesterol 277.619999999645 mg
- Fat 110.071000015256 g
- Fiber 16.4570002490766 g
- Protein 130.280599994983 g
- Saturated Fat 59.3748100018813 g
- Serving Size 1 1 recipe (771g)
- Sodium 2479.56057229248 mg
- Sugar 351.201399726606 g
- Trans Fat 7.38957000024536 g
- Calories 3011 calories
Step-by-step
- 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.
My Comfort Food: Roasted Vegetable Macaroni and Cheese
As a busy working mom, finding time to cook a wholesome and delicious meal can feel like a marathon. My kids are incredibly picky eaters, and let’s be honest, sometimes I just crave something comforting and satisfying after a long day. That’s where this Roasted Vegetable Macaroni and Cheese recipe comes in. It’s the perfect blend of creamy, cheesy goodness with the added health boost of roasted vegetables. It’s a recipe I’ve tweaked and perfected over the years, balancing my need for a quick weeknight dinner with my desire to offer my family nourishing food.
The secret to this recipe, I’ve found, lies in the roasting process. Roasting the vegetables brings out their natural sweetness and adds a delightful depth of flavor that elevates the whole dish. I typically use whatever vegetables I have on hand—broccoli, carrots, squash, and red peppers are my favorites—but feel free to experiment! Brussels sprouts, zucchini, or even asparagus would be delicious additions. The roasting also gives the vegetables a slight char, creating a beautiful textural contrast to the creamy cheese sauce and tender macaroni. It’s this attention to detail, this layering of flavors and textures, that makes this dish so special.
The cheese sauce is remarkably simple to make, but the key is to use good quality cheese. Sharp cheddar is my go-to, but a blend of cheeses, such as cheddar and Gruyere, would also be fantastic. And don't forget the panko breadcrumbs! They add a delightful crunch and golden-brown topping that makes the dish even more irresistible. I often find myself sneaking extra bites straight from the baking dish before serving it to the family—it's that good!
This recipe is incredibly versatile. It's perfect for a family dinner, a potluck contribution, or even a cozy night in. It’s a dish that always receives rave reviews, and I've found it's a great way to get even the pickiest eaters to try new vegetables. The creamy cheese sauce is a winner with everyone, and the roasted vegetables add a subtle sweetness and healthy twist that makes it a guilt-free indulgence.
Beyond the practicality of quick preparation and the deliciousness of the finished product, this recipe holds sentimental value for me. It's a dish that reminds me of simpler times, of family gatherings, and of the joy of sharing a meal together. It’s more than just food; it’s a connection to my family and a taste of home. It’s the comfort food I return to time and time again, a testament to its enduring appeal and versatility. The ease of preparation allows me to spend quality time with my family, rather than being stuck in the kitchen all evening. And the satisfaction of seeing everyone enjoy a wholesome, delicious meal—well, that’s the best reward of all.
So, whether you're a busy professional, a stay-at-home parent, or simply someone who appreciates good food, I highly recommend giving this Roasted Vegetable Macaroni and Cheese recipe a try. It’s a dish that’s as easy to make as it is delicious to eat, a perfect blend of comfort, flavor, and nutrition. It's a recipe that I'm happy to share, knowing that it will bring joy and satisfaction to your kitchen as it has to mine.
Tips and Variations:
- For a spicier kick, add a pinch of red pepper flakes to the cheese sauce.
- Use different types of pasta, such as shells or rotini.
- Add cooked chicken or sausage for a heartier meal.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs instead.
- Make it ahead of time! The macaroni and cheese can be assembled and refrigerated for up to 24 hours before baking.
Enjoy!
