Roasted Vegetable Macaroni & Cheese Recipe

This “Roasted Vegetable Macaroni & Cheese” overflows with delicious vegetables. And the creamy, lighter sauce is simple to make and full of flavor!

Servings: 8 servings


1 large red bell pepper, cored and diced
1 medium sweet potato, peeled and diced
1 yellow squash, de-stemmed and diced
1 small head of 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
1 (12-ounce) can 2% evaporated milk
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon smoked paprika
pinch of cayenne
12 ounces elbow macaroni (or any shape of pasta)
1 Tablespoon butter
8 ounces freshly-grated smoked or sharp white cheddar cheese (do not use pre-grated cheese)
1/4 cup freshly-grated Parmesan cheese, plus extra for garnish


  1. Preheat oven to 400°F.  Prepare a large baking sheet (or two medium-sized baking sheets) with parchment paper or aluminum foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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