Description
This Classic Roasted Vegetable Macaroni and Cheese features tender elbow macaroni combined with a creamy sharp cheddar cheese sauce and perfectly roasted mixed vegetables. Baked to golden perfection with an optional crunchy breadcrumb topping, this comforting dish makes a delicious and hearty meal that’s perfect for family dinners.
Ingredients
Scale
Pasta & Cheese Sauce
- 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.)
Vegetables & Topping
- 3 cups Mixed Vegetables (Such as zucchini, bell peppers, broccoli, or carrots.)
- 1/2 cup Plain or Seasoned Breadcrumbs (Optional for topping.)
- Olive Oil (For roasting vegetables, quantity about 2 tablespoons recommended.)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and baking the casserole.
- Prepare Vegetables: Wash and chop the mixed vegetables into bite-sized pieces to ensure even roasting and easy mixing later.
- Roast Vegetables: Spread the chopped vegetables evenly on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.
- Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, then drain and set aside.
- Make Roux: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour to form a smooth roux and cook for about 1-2 minutes to remove the raw flour taste.
- Add Milk: Slowly pour in the whole milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens to a creamy consistency.
- Add Cheese: Reduce heat to low, then add the shredded cheddar cheese and garlic powder. Stir until the cheese melts completely and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
- Combine Pasta and Vegetables: Mix the cooked pasta with the cheese sauce in the saucepan, then fold in the roasted vegetables gently to combine all flavors evenly.
- Prepare for Baking: Transfer the macaroni, cheese, and vegetable mixture into a greased baking dish. Sprinkle the optional breadcrumbs evenly on top if using for a crunchy crust.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbly.
- Rest and Serve: Let the dish cool for a few minutes after baking to set before serving hot.
Notes
- Use freshly shredded cheese for the best melting and creamy texture.
- You can customize the mixed vegetables based on your preference or what’s in season.
- For a crispier topping, use seasoned breadcrumbs and add a light spray of olive oil before baking.
- Make sure to cook the pasta al dente as it will continue cooking slightly in the oven.
- To make this dish vegetarian, ensure the cheese used is suitable for vegetarians.
