Roasted Vegetable Macaroni and Cheese
Ingredients
The vegetables
-
1
large
red bell pepper, cored and diced
-
1
medium
sweet potato, peeled and diced
-
1
medium
yellow squash, de-stemmed and diced
-
1
small head
broccoli florets, chopped into bite-sized pieces
-
1
(8-ounce) package
button or baby portabella mushrooms, quartered
-
1
small
white onion, peeled and diced
-
2
Tablespoons
olive oil
-
1
head
garlic, cloves peeled
The sauce
-
1
(12-ounce) can
2% evaporated milk
-
1
large
egg
-
½
teaspoon
salt
-
¼
teaspoon
ground black pepper
-
½
teaspoon
smoked paprika
-
a pinch
cayenne
-
1
Tablespoon
butter
-
8
ounces
freshly-grated smoked or sharp white cheddar cheese
-
¼
cup
freshly-grated Parmesan cheese, plus extra for garnish
The pasta
-
12
ounces
elbow macaroni (or any shape of pasta)
Instructions
- Preheat the oven to 400°F and prepare baking sheets with parchment paper or aluminum foil.
- Toss the diced vegetables with olive oil, salt, and pepper, then spread them on the baking sheet(s) and wrap garlic cloves in foil.
- Bake the vegetables for 30-40 minutes until soft and slightly browned, stirring halfway through.
- While the vegetables roast, cook the pasta in salted boiling water until al dente, then drain and return to the pot with melted butter.
- In a separate bowl, whisk together evaporated milk, egg, salt, pepper, smoked paprika, and cayenne.
- Pour the milk mixture into the pasta and cook over medium-high heat, stirring until it simmers.
- Remove from heat and stir in grated cheddar and Parmesan until melted, then add roasted vegetables and garlic.
- Serve immediately, topped with extra Parmesan if desired.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
15g
Sodium
500mg
Cholesterol
70mg
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