Creamy macaroni tossed with roasted bell peppers, zucchini, broccoli, and tomatoes in a rich three-cheese sauce.
# Ingredient List:
→ Pasta
01 - 10 oz elbow macaroni
→ Roasted Vegetables
02 - 1 red bell pepper, diced
03 - 1 zucchini, diced
04 - 1 small red onion, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 cup broccoli florets
07 - 2 tablespoons olive oil
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Cheese Sauce
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 2 cups whole milk
13 - 1½ cups sharp cheddar cheese, shredded
14 - ½ cup mozzarella cheese, shredded
15 - ¼ cup Parmesan cheese, grated
16 - ½ teaspoon mustard powder
17 - ¼ teaspoon garlic powder
18 - Salt and pepper to taste
# How to Prepare:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss diced bell pepper, zucchini, red onion, halved cherry tomatoes, and broccoli florets with olive oil, salt, and black pepper until evenly coated.
03 - Spread seasoned vegetables in single layer on prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
04 - While vegetables roast, bring large pot of salted water to boil. Add macaroni and cook according to package directions until al dente. Drain in colander and set aside.
05 - Melt butter in large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to prevent lumps.
06 - Gradually whisk whole milk into roux, stirring constantly until mixture thickens slightly, approximately 3 to 5 minutes.
07 - Reduce heat to low. Add shredded cheddar, mozzarella, and grated Parmesan cheese, stirring until completely melted and smooth. Stir in mustard powder and garlic powder. Season with salt and pepper to taste.
08 - Add cooked macaroni and roasted vegetables to cheese sauce. Stir until thoroughly combined and heated through.
09 - Transfer to serving dish and garnish with additional grated Parmesan cheese if desired. Serve immediately.
