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Roasted Veggie Mac and Cheese

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 6


  • Choice of Vegetables Cut into half inch cubes. Great options: Sweet potatoes, yams, cauliflower, peppers, sweet mini peppers, zucchini, yellow squash, Brussels sprouts, onion, carrots, asparagus
  • Salt and Pepper to taste
  • 2 Tbs Parmesan Cheese
  • 1 Tbs olive oil
  • 8 ounces Elbow macaroni
  • 2 tbs butter
  • 3 tbs flour
  • 2 cups Sharp cheddar cheese
  • 1 cup milk
  • 1/2 cup cream if you do not have it, use milk
  • pinch of salt pepper, garlic powder (season to taste)
  • 2 tbs panko bread crumbs


  • Cut veggies, toss with 1 tbs olive oil, and 2 tbs Parmesan cheese, salt and pepper
  • Roast your veggies in a 400 degree oven for 25 mins
  • Cook and drain elbow macaroni according to package directions
  • Melt butter in pan, slowly stir in flour
  • Add in milk and cream, slowly, letting it thicken.
  • When thick, stir in cheese
  • Season to taste
  • Mix veggies, noodles, and sauce together
  • Place in casserole baking dish
  • Sprinkle panko bread crumbs on top
  • Broil until golden grown (3-5 minutes)