Save to Pinterest The smell of caramelized vegetables hits differently when you're not expecting it. I was testing a plain mac and cheese recipe on a Sunday afternoon when I realized I had a fridge drawer full of vegetables that needed using. Instead of boxing them up for a separate meal, I tossed them on a sheet pan and let the oven work its magic. What came out was sweeter, richer, and more interesting than anything I'd planned.
I made this for a friend who claimed she didn't like vegetables in her pasta. She finished her bowl, looked up, and asked if there was more in the pot. The roasted edges on the zucchini and peppers do something magical when they mix with melted cheddar. It turns skeptics into quiet fans.
Ingredients
- Elbow macaroni: The classic shape holds onto cheese sauce in every curve, and cooking it just to al dente means it won't turn mushy when you stir it all together.
- Red bell pepper: Roasting brings out a natural sweetness that plays beautifully against sharp cheddar, and the color makes the dish look alive.
- Zucchini: Dice it small enough to blend in but not so small it disappears, it soaks up olive oil and caramelizes at the edges.
- Red onion: Mellows completely in the oven and adds a subtle depth without the sharpness of raw onion.
- Cherry tomatoes: They burst and shrivel just enough to concentrate their flavor, adding little pockets of tang throughout the dish.
- Broccoli florets: The tips get crispy and nutty, and the stems stay tender, giving you two textures in one vegetable.
- Olive oil: Helps the vegetables roast evenly and prevents sticking, plus it carries the seasoning into every piece.
- Unsalted butter: Forms the base of a smooth roux, and using unsalted lets you control the salt level in the final sauce.
- All purpose flour: Thickens the milk into a sauce that clings to pasta without feeling gluey or heavy.
- Whole milk: Creates a creamy sauce with enough body to support three kinds of cheese without breaking.
- Sharp cheddar cheese: The backbone of the sauce, it brings tang and depth that mild cheddar just can't match.
- Mozzarella cheese: Adds stretchiness and a mild creaminess that mellows out the sharper flavors.
- Parmesan cheese: A little goes a long way, it adds a salty, nutty finish that makes the sauce taste more complex.
- Mustard powder: You won't taste mustard, but it amplifies the cheese flavor in a way that feels almost magical.
- Garlic powder: A whisper of garlic in the background ties the vegetables and cheese together without overpowering anything.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. This high heat is what gives the vegetables those sweet, caramelized edges.
- Toss the Vegetables:
- In a large bowl, coat the bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with olive oil, salt, and black pepper, then spread them in a single layer on the sheet. Crowding them will steam instead of roast, so give them space.
- Roast Until Golden:
- Slide the pan into the oven for 20 to 25 minutes, stirring once halfway through so everything browns evenly. You're looking for tender vegetables with dark, caramelized spots.
- Cook the Macaroni:
- While the vegetables roast, boil the macaroni in salted water according to package directions until al dente, then drain and set aside. Slightly underdone pasta will finish cooking when you mix it with the hot sauce.
- Start the Cheese Sauce:
- Melt butter in a large saucepan over medium heat, then whisk in the flour and cook for about a minute until it smells toasty. This roux is the foundation of a smooth, lump free sauce.
- Add the Milk:
- Gradually whisk in the milk, stirring constantly until the mixture thickens slightly, about 3 to 5 minutes. Keep the heat steady so it doesn't scorch on the bottom.
- Melt in the Cheese:
- Lower the heat and add the cheddar, mozzarella, and Parmesan, stirring until everything melts into a smooth, glossy sauce. Stir in the mustard powder, garlic powder, and adjust salt and pepper to taste.
- Combine Everything:
- Add the cooked macaroni and roasted vegetables to the cheese sauce, stirring gently until every piece is coated and warmed through. The vegetables should be evenly distributed, not sinking to the bottom.
- Serve Hot:
- Spoon into bowls immediately, and if you're feeling generous, top with a little extra Parmesan. The first bite should be creamy, tangy, and just a little sweet from the roasted vegetables.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I didn't, but I also didn't correct them right away. It felt good to know that something this simple could look and taste like effort.
Making It Your Own
This recipe is flexible enough to handle whatever vegetables you have on hand. I've swapped in mushrooms, carrots, and even butternut squash when the seasons change. Spinach works too, but stir it in at the very end so it wilts without turning soggy. The key is to roast anything firm and fold in anything delicate.
Getting That Crispy Top
If you want a crunchy finish, transfer everything to a baking dish, sprinkle with panko breadcrumbs, and slide it under the broiler for 2 to 3 minutes. Watch it closely because it goes from golden to burnt in seconds. That crispy layer on top turns this into something that feels a little more special, even though it's just a few extra minutes of heat.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the sauce may thicken as it cools. Reheat gently on the stovetop with a splash of milk to bring back the creaminess, stirring often so it doesn't stick. The vegetables hold up better than you'd think, and sometimes the flavors taste even more blended the next day.
- Store in an airtight container to keep the mac and cheese from drying out in the fridge.
- Reheat individual portions in the microwave with a damp paper towel over the bowl to add moisture.
- Avoid freezing this dish, the cheese sauce doesn't bounce back well after thawing.
Save to Pinterest There's something grounding about a bowl of mac and cheese that doesn't apologize for being exactly what it is. This version just happens to come with a little extra color and a lot more flavor.
Recipe FAQs
- → Can I use different vegetables?
Absolutely. Carrots, mushrooms, spinach, or asparagus work wonderfully. Keep pieces similar in size for even roasting. Aim for about 4 cups total vegetables.
- → How do I prevent the sauce from becoming lumpy?
Whisk the flour into melted butter for a full minute before adding milk. Add milk gradually while stirring constantly. Keep heat at medium to avoid scorching.
- → Can I make this ahead of time?
Yes. Prepare the components separately and refrigerate. Combine and reheat gently on the stovetop with a splash of milk to restore creaminess before serving.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the creamy cheese and roasted vegetables beautifully. The acidity cuts through richness and refreshes the palate.
- → How do I add a crispy topping?
After combining all ingredients in a baking dish, sprinkle breadcrumbs mixed with melted butter on top. Broil for 2-3 minutes until golden and crispy.
- → Is this suitable for vegetarians?
Yes, this dish is fully vegetarian. Verify cheese labels specify they're made with vegetarian rennet, as some traditional cheeses use animal-derived enzymes.