Roasted Vegetable Macaroni Cheese Recipes

SPICY ROASTED VEGETABLE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
• Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
• Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
• Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.
• Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.
• Enjoy!

ROASTED VEGETABLE MACARONI AND CHEESE

Steps:

• Place oven rack in middle position; heat oven to 400°F. Spray 2-quart square baking dish with cooking spray; set aside. Spray 15x10x1-inch pan with cooking spray.
• In medium bowl, add broccoli, carrots, olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix well. Spread in pan in single layer. Bake 10 minutes; stir. Continue baking 8 to 12 minutes or until vegetables are lightly brown and just tender.
• Meanwhile, cook and drain pasta as directed on package. While pasta is cooking, melt 1/4 cup of the butter in 3-quart saucepan over medium-low heat. Stir in flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Increase heat to medium-high. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses. Cook, stirring constantly, until cheeses are melted; remove from heat.
• Gently stir pasta into cheese sauce. Stir in roasted vegetables; pour mixture into baking dish. In small bowl, mix bread crumbs and 3 tablespoons melted butter; stir until combined. Sprinkle over pasta mixture.
• Bake 20 to 25 minutes or until bubbling around edges and topping is golden brown. Let stand 5 minutes before serving.

ROASTED VEGETABLE MACARONI & CHEESE

Steps:

• Preheat oven to 400°F. Prepare a large baking sheet (or two medium-sized baking sheets) with parchment paper or aluminum foil.
• In a large bowl, toss diced vegetables with olive oil. Season with a few generous pinches of salt and pepper. Spread the vegetables out in an even layer on the baking sheet(s). Place the garlic cloves in the center of a sheet of aluminum foil, then wrap the foil around them to form a sealed packet and place the packet in the center of the baking sheet. Bake for 30-40 minutes, or until vegetables are soft and have begun to brown a bit around the edges, giving them a stir halfway through and checking on the garlic to be sure that it doesn't burn.
• While the vegetables are roasting, bring a large pot of generously-salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.
• Meanwhile, in a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. As soon as the butter is melted with the macaroni, pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 2-4 minutes, or until the sauce comes to a simmer.
• Remove pan from heat and stir in the grated cheddar and Parmesan until melted. Then gently stir in the roasted vegetables and roasted garlic cloves until combined. Serve immediately, topped with extra Parmesan cheese if desired.

ROASTED VEGETABLE MACARONI & CHEESE RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Prepare a large baking sheet with parchment paper or aluminum foil.
• In a large bowl, toss the diced red bell pepper, sweet potato, and squash with olive oil.
• Season with a few generous pinches of salt and pepper.
• Spread the vegetables out in an even layer on the baking sheet.
• Place the garlic cloves in the center of a sheet of aluminum foil, then wrap the foil around them and place the packet in the center of the baking sheet.
• Bake for 30 to 40 minutes, or until the vegetables are soft and have begun to brown a bit around the edges.
• Give them a stir halfway through and check on the garlic to keep from burning.
• Bring a large pot of generously-salted water to a boil, and cook the pasta until al dente.
• Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.
• In a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined.
• Pour in the evaporated milk mixture and stir until combined.
• Continue cooking over medium-high heat, stirring occasionally, for about 2 to 4 minutes, or until the sauce comes to a simmer.
• Remove the pan from the heat and stir in the grated cheddar and Parmesan until melted.
• Gently stir in the roasted vegetables and roasted garlic cloves until combined.
• Serve immediately, topped with extra Parmesan cheese, and enjoy!

ROASTED VEGETABLE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with either aluminum foil or a silicone baking mat. Spray with olive oil or cooking spray. Toss chopped vegetables onto baking sheet and roast in the preheated oven for 20 minutes or until softened.
• Meanwhile bring a medium pot of salted water to boil, and cook pasta according to package directions. Drain and set aside.
• Heat oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds, until fragrant. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until mixture has thickened. Remove from heat and stir in cheese until melted and creamy. Season to taste with salt and pepper, and carefully mix in macaroni and vegetables.
• Place mixture in a large baking dish and sprinkle panko over the top. Place under broiler and bake for 3-4 more minutes, or until top is golden brown.