Roasted Veggie Mac & Cheese

My neighbor handed me a basket of zucchini and bell peppers one Saturday morning, more than I could possibly eat fresh. I stared at them on my counter, thinking about mac and cheese, and suddenly wondered what would happen if I just roasted everything and stirred it in. That batch disappeared so fast I made it again the next week. Now it is the dish I make when I want comfort food that does not feel heavy.

I made this for my kids on a rainy Tuesday, and they ate the broccoli without a single complaint. My youngest even asked for seconds, something that never happens with vegetables. Watching them scrape their bowls clean, I realized this was going into our regular rotation. It felt like a small victory in a week full of picky dinner battles.

Ingredients

• Elbow macaroni: The classic shape holds the cheese sauce perfectly in every crevice, and cooking it just to al dente keeps it from getting mushy when you toss everything together.
• Red bell pepper: Roasting brings out its natural sweetness and adds pops of color that make the dish look as good as it tastes.
• Zucchini: It softens beautifully in the oven and soaks up the cheese sauce without releasing too much water if you dice it evenly.
• Red onion: The roasting mellows its sharpness into something almost jammy and adds depth to the whole dish.
• Cherry tomatoes: They burst in the oven and create little pockets of tangy sweetness that balance the richness of the cheese.
• Broccoli florets: Roasted until the edges get crispy, they add texture and a slightly nutty flavor that surprises people.
• Olive oil: A good drizzle ensures the vegetables caramelize instead of steam, which makes all the difference in flavor.
• Sharp cheddar cheese: The sharpness cuts through the cream and gives the sauce a bold, tangy backbone that keeps it from tasting flat.
• Mozzarella cheese: It melts into silky strands and adds a mild creaminess that balances the cheddar.
• Parmesan cheese: Just a bit grated in adds a salty, nutty finish that makes the sauce taste more complex.
• Whole milk: It creates a smooth, velvety base for the cheese sauce without being too heavy or too thin.
• Unsalted butter and flour: These form the roux that thickens the sauce, and using unsalted butter lets you control the seasoning.
• Mustard powder: A tiny pinch amplifies the cheese flavor without making the sauce taste like mustard.
• Garlic powder: It adds a subtle savory note that ties the vegetables and cheese together.

Instructions

Prep the oven and vegetables:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Toss the diced bell pepper, zucchini, red onion, cherry tomatoes, and broccoli in a large bowl with olive oil, salt, and black pepper until everything is lightly coated.

Roast the vegetables:

Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring halfway through. They should be tender with caramelized edges and a few crispy bits.

Cook the pasta:

While the vegetables roast, bring a large pot of salted water to a boil and cook the macaroni according to the package directions until al dente. Drain and set aside, reserving a splash of pasta water in case you need to loosen the sauce later.

Make the roux:

Melt the butter in a large saucepan over medium heat, then whisk in the flour and cook for about 1 minute until it smells toasty but has not browned. This step cooks out the raw flour taste.

Build the cheese sauce:

Gradually whisk in the milk, stirring constantly to avoid lumps, and cook for 3 to 5 minutes until the mixture thickens slightly. Reduce the heat to low, then add the cheddar, mozzarella, and Parmesan, stirring until everything melts into a smooth, glossy sauce.

Season and combine:

Stir in the mustard powder and garlic powder, then taste and add salt and pepper as needed. Add the cooked macaroni and roasted vegetables to the sauce, folding gently until everything is coated and warmed through.

Serve:

Spoon into bowls and top with extra Parmesan if you like. Serve immediately while the sauce is still creamy and the vegetables are warm.

Pin It

One evening, I brought this to a potluck and watched a friend who swore she hated mac and cheese go back for thirds. She pulled me aside later and asked for the recipe, admitting she had only tried the boxed kind before. That moment reminded me how a homemade version, especially one with vegetables tucked inside, can change someone's mind completely.

Choosing Your Vegetables

You can swap in whatever vegetables you have on hand or need to use up. Carrots, mushrooms, and cauliflower all roast beautifully and fold into the sauce without overwhelming the dish. Just keep the pieces roughly the same size so they cook evenly. I have even stirred in a handful of fresh spinach at the end, letting it wilt into the warm pasta.

Making It Ahead

This dish reheats surprisingly well, which makes it perfect for meal prep or leftovers. Store it in an airtight container in the fridge for up to three days, and when you reheat it, add a splash of milk to loosen the sauce. I sometimes make a double batch on Sunday and portion it out for easy lunches during the week.

Finishing Touches

If you want a crispy top, transfer the mac and cheese to a baking dish, sprinkle with panko breadcrumbs, and broil for 2 to 3 minutes until golden. It adds a satisfying crunch that contrasts with the creamy sauce. I also love serving this with a simple green salad dressed in lemon vinaigrette to balance the richness.

• A handful of fresh herbs like basil or parsley stirred in at the end brightens the whole dish.
• For a spicy kick, add a pinch of red pepper flakes to the cheese sauce.
• Pair it with a crisp white wine like Sauvignon Blanc to cut through the creaminess.

Pin It

This recipe has become my answer to weeknight stress and surprise guests alike. It feels indulgent but comes together quickly, and every time I make it, someone asks for seconds.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to 4 hours in advance and refrigerate. Reheat gently on the stovetop over low heat, adding a splash of milk if the sauce has thickened too much.

→ What vegetables work best for roasting?

Bell peppers, zucchini, broccoli, cherry tomatoes, and red onions work wonderfully. Other excellent options include carrots, mushrooms, asparagus, and spinach. Choose vegetables with similar cooking times.

→ How do I prevent the cheese sauce from becoming grainy?

Keep the heat at medium or lower and stir constantly when adding cheese. Add cheese in batches and ensure it's fully melted before adding more. Avoid boiling the sauce once cheese is added.

→ Can I make this dairy-free?

Yes, substitute butter with plant-based butter, use unsweetened plant milk, and replace cheese with dairy-free alternatives. The texture and flavor will differ slightly but still be delicious.

→ What's the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C for 15-20 minutes covered with foil, or on the stovetop with a bit of added milk.

→ How can I make it crispier on top?

Transfer the finished dish to a baking dish, top with breadcrumbs mixed with melted butter, and broil for 2-3 minutes until golden brown and crispy.