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–+ servings
Main Course | Side Dish

Roasted Veggie Mac and Cheese

This roasted veggie mac and cheese is a creamy, flavorful twist on classic baked mac and cheese! It's loaded with roasted vegetables and a rich, sharp cheddar and creamy gouda homemade cheese sauce. It’s an easy, family-friendly pasta bake that works perfectly as a holiday side dish or weeknight dinner!
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Prep Time40 minutes
Cook Time55 minutes
Total Time1 hour 35 minutes
Yield10 servings

Equipment

INGREDIENTS

  • 2 c broccoli florets (chopped)
  • 2 c cauliflower florets (chopped)
  • 1 bell pepper (chopped)
  • 2 medium carrots (chopped)
  • 1 medium shallot (chopped)
  • 1 tbsp olive oil
  • 1 1/2 tsp salt (plus more to taste, divided)
  • 1 1/2 tsp pepper (divided)
  • 2 tbsp butter
  • 3 tbsp all purpose flour (divided)
  • 1 garlic clove (minced)
  • 2 1/4 c whole milk
  • 1 tsp dijon mustard
  • 1 tsp paprika
  • 8 oz sharp cheddar cheese (grated)
  • 8 oz gouda cheese (grated)
  • 14 oz dried macaroni or short pasta of your choice (like penne, or rigatoni)

INSTRUCTIONS

  • Preheat oven to 400 F. Line a baking sheet with parchment paper.
  • Place the chopped veggies on the baking sheet, tossing them so they're all mixed together.
  • Drizzle with the olive oil, 1/2 tsp salt, and 1/2 tsp pepper, and mix again so that they're coated in the seasoning.
  • Roast in the oven for 20-25 minutes, stirring halfway through. The veggies will be lightly browned on the edges.
    Set aside.
  • This is a good time to boil your water and cook your pasta. Drain the cooked pasta, and set aside in a large pot or bowl. Cover the bowl with a plate or damp towel to keep the pasta warm (this prevents it from drying out and sticking together too much).
  • Lower oven temperature to 350 F.
  • In a large pot or Dutch oven, melt 2 tbsp of butter on medium heat. Add 1 tbsp of flour, and quickly whisk the butter and flour together until the flour disappears into the butter. Make sure the flour is fully incorporated before adding in another tbsp of flour. Whisk constantly, waiting until the roux is fully incorporated and smooth before adding in more flour. The roux will turn golden brown.
  • Add in the minced garlic, and cook for a few seconds more, just to toast the garlic.
  • Slowly add the milk into the roux, about 1/4th of a cup at a time, whisking constantly to incorporate the milk into a thick paste. The roux may clump, so make sure that the milk is added slowly and in small increments to keep the roux smooth. Whisk constantly, scraping the bottom and corners of the pan, until all of the milk is added. The roux should now be thick with few clumps. Turn off the heat.
  • Now, add in the dijon mustard, 1 tsp salt, 1 tsp pepper, and paprika. Use the whisk to mix the mustard and the seasonings completely into the roux.
  • Sprinkle the sharp cheddar cheese and gouda cheese on top of the roux, reserving about 1 c of cheese for the topping. Gently mix the cheeses into the roux, giving it time to melt into a thick cheese sauce. Taste and add more salt, pepper, or paprika as needed.
  • Add the cooked pasta to the cheese sauce, making sure the pasta is fully covered in the sauce.
  • Pour in the roasted veggies, and mix again.
  • Transfer the mac and cheese to a greased baking dish, and top with the reserved shredded cheese.
  • Bake for 25-30 minutes, and then Broil for 3-5 minutes.
  • Serve hot.

Notes

I HIGHLY recommend measuring out the ingredients and having them prepped and ready to go beforehand. This makes it a lot easier to prepare the roux, as you will need to work quickly to keep it from turning lumpy.