Monday, January 14, 2013

Roasted Vegetable Mac & Cheese

The roasted vegetables in this dinner take an already delicious mac & cheese and make it over the top. 

I mean, these veggies look delicious, don’t they? 

Couple that with whole wheat pasta & cheese…

Trust me. 

Try this one – you’ll be glad you did. 

Roasted Vegetable Mac & Cheese – Adapted from Gimme Some Oven


  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 medium zucchini, quartered
  • 3 C broccoli florets
  • 8 oz. baby bella mushrooms, quartered
  • 1 medium sweet Vidalia or yellow onion, cut into wedges
  • 1 medium Roma tomato {optional}
  • 1 tsp. minced garlic
  • 1 tsp. olive oil
  • 1 (12-oz) can evaporated milk
  • 2 tsp. corn starch
  • salt & pepper, to taste
  • pinch of paprika
  • 8 oz. whole wheat pasta shells
  • 6 oz. shredded cheddar cheese
  • Parmesan cheese, for garnish


Begin by placing the prepared veggies in a large bowl.  Toss with olive oil & salt and pepper. 

Place the veggies on a cookie sheet covered with tinfoil.

Roast the veggies at 425-450 degrees for 25 minutes, stirring occasionally. 

Meanwhile, boil the pasta according to package directions. 

Then, in a small saucepan, combine the evaporated milk with 2 tsp. corn starch.  Whisk together.  Then, place the pan on the heat and warm the mixture to a slow boil, stirring constantly until the mixture thickens.  Add in the paprika.  Then, remove from the heat. 

Stir in the 6 oz shredded cheddar cheese. Allow the heat from the sauce to melt the cheese – do not use the burner to melt the cheese or it will curdle. 

Pour the cheese sauce over the drained pasta. 

Stir well.  Mmmm…..

When you veggies are ready, use a large slotted spoon to transfer them to your pasta. 

Stir well. 

Serve with Parmesan cheese sprinkled over the top for garnish. 



  1. That sounds and looks really good. It's a happy medium, decadent pasta and cheese with healthy veggies. Yum!

  2. wow, that looks seriously good! I've noticed that you have quite a few different mac and cheese recipes posted? Which would you say is your favourite? And one last question, which would be the healthiest mac and cheese recipe? Thanks, Helen

    1. Wonderful question, Helen. We love mac & cheese around here so we have quite a few.

      My favorite ready in minutes are split between two: the stove top mac & cheese and the rice cooker mac & cheese. I love the rice cooker version because I can be doing other things and dinner pretty much makes itself. But, the stove top one comes together quickly and tastes wonderful too - very cream.

      My favorite longer cooking time mac & cheese is the white cheddar mac & cheese. That one is our birthday special recipe - only making it twice a year because it's not so healthy ;-)

      The mac & cheese with the highest nutritional value is our "healthy mac & cheese". This one is made with sweet potatoes (although no one will know), and is creamy and delicious!

      Recipe Links:
      Stove Top -
      Rice Cooker -
      White Cheddar -
      Healthy Mac & Cheese -

      Hope that helps!

    2. I will add -- this new recipe is right up there! We've made it three times (twice in two weeks) and have made a pumpkin version too. Prep time falls somewhere in the middle, and it's well worth it!

  3. This looks incredible!! I love roasted veggies and that cheese sauce looks like the perfect combo!

  4. This looks SO GOOD! I love roasted veggies, and I love mac and cheese, so this one is sure to be a hit :)

  5. I really loved this recipe! I already love mac and cheese, and the vegetables add a great depth of flavor. They also make me feel "not so guilty" about having something so yummy!


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