Roasted Vegetable Macaroni & Cheese Recipe

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There’s nothing quite like the comfort of macaroni and cheese, and when you add perfectly roasted vegetables into the mix, you elevate this classic to a whole new level. This Roasted Vegetable Macaroni & Cheese is a celebration of flavor, texture, and wholesome ingredients all wrapped in a creamy, cheesy sauce that clings to every tender noodle.

Macaroni and cheese has long been a staple of American comfort food. It’s warm, satisfying, and nostalgic. But when you incorporate roasted vegetables like carrots, zucchini, and bell peppers, you transform this humble dish into something more nutritious and colorful, perfect for both weeknight dinners and weekend gatherings.

The magic of this recipe lies in the roasting. Roasting vegetables brings out their natural sweetness and adds a slightly smoky, caramelized depth of flavor that boiling or steaming just can’t achieve. The contrast of the tender vegetables against the chewy pasta and creamy cheese sauce makes every bite unforgettable.

This dish is an excellent way to sneak more vegetables into your family’s diet without sacrificing flavor. Even picky eaters are likely to fall in love with the cheesy goodness and the sweet, savory taste of the roasted veggies.

You can customize the vegetables depending on what’s in season or what you have on hand. Try adding mushrooms, cherry tomatoes, or even butternut squash for a fall twist. The flexibility makes this dish a year-round favorite.

It’s also a great make-ahead meal. You can roast the vegetables and cook the pasta in advance, then assemble everything when you’re ready to bake. This makes it a great option for meal prep or busy nights.

The cheese sauce is the creamy heart of the dish. We use a blend of sharp cheddar and mozzarella to create a smooth, flavorful base that perfectly complements the vegetables. A touch of garlic and onion powder adds extra depth without overpowering the natural veggie flavors.

The topping is where things get exciting. A crunchy layer of breadcrumbs, mixed with a touch of olive oil and herbs, adds the perfect textural contrast. When baked, it becomes golden and crisp, providing a satisfying crunch with every bite.

This dish is vegetarian-friendly and can easily be made gluten-free by using your favorite gluten-free pasta and breadcrumbs. It’s a versatile meal that caters to different dietary needs without compromising taste.

It’s kid-approved and adult-loved. Serve it as a hearty main dish or a comforting side. It pairs beautifully with a crisp green salad or a bowl of tomato soup.

Leftovers reheat beautifully, making this a great recipe to double and enjoy throughout the week. You can even portion it into lunch containers for a ready-to-go meal.

This is also a wonderful option for potlucks, picnics, or holiday gatherings. The familiar flavors and appealing presentation make it a crowd-pleaser wherever you serve it.

Whether you’re a lifelong mac and cheese lover or just looking for new ways to enjoy your vegetables, this roasted vegetable version will become a regular in your rotation. It’s that good.

It’s creamy, it’s crunchy, it’s cheesy, it’s colorful — it’s everything you want in comfort food and more. Let’s get into the full recipe so you can try it yourself!

Servings: 6

Time:
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients:

• 12 oz elbow macaroni
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup carrots, chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp butter
• 2 tbsp all-purpose flour (or gluten-free alternative)
• 2 cups milk (or unsweetened plant milk)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup breadcrumbs (regular or gluten-free)
• 1 tbsp olive oil (for topping)
• 1 tsp dried Italian herbs

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss zucchini, bell peppers, and carrots in 2 tbsp olive oil, garlic powder, onion powder, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, until tender and slightly caramelized.
3. While vegetables are roasting, cook macaroni according to package instructions. Drain and set aside.
4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly add milk, whisking constantly, until smooth and thickened (about 5 minutes).
5. Stir in cheddar and mozzarella cheese until melted. Season with additional salt and pepper to taste.
6. Combine cooked pasta, roasted vegetables, and cheese sauce in a large mixing bowl or baking dish.
7. In a small bowl, mix breadcrumbs, 1 tbsp olive oil, and Italian herbs. Sprinkle over the pasta.
8. Bake at 375°F (190°C) for 10–15 minutes until top is golden and bubbly.
9. Let sit for 5 minutes before serving.

Tips:

• Use pre-shredded cheese for convenience, but block cheese melts creamier.
• Add a pinch of red pepper flakes for a little heat.
• Mix in some cooked turkey bacon bits for extra protein.
• Make it ahead and reheat in the oven at 350°F until warmed through.
• Use whole wheat or legume-based pasta for extra nutrition.

Why You’ll Love This Recipe:

This Roasted Vegetable Macaroni & Cheese is the ultimate feel-good dish. It combines the beloved creaminess of mac and cheese with the sweet, smoky depth of roasted vegetables. It’s easy to make, endlessly customizable, and a sneaky way to enjoy more veggies. Whether you’re feeding kids, hosting friends, or just treating yourself, this dish delivers satisfaction in every bite.

Summary:

Roasted Vegetable Macaroni & Cheese is the perfect marriage of comfort and nutrition. With roasted zucchini, peppers, and carrots nestled in creamy cheddar-mozzarella sauce and topped with crunchy herb breadcrumbs, this dish is a vegetarian masterpiece that’s perfect for any occasion.