Roasted Vegetable Mac and Cheese
A delicious and healthy take on the classic mac and cheese by adding roasted vegetables.
15m
Prep Time
30m
Cook Time
6
Servings
Ingredients
1 pound whole wheat macaroni
1 small head of broccoli, chopped into small florets
1 red bell pepper, chopped
1 yellow onion, chopped
3 cloves garlic, minced
3 cups low-fat milk
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups shredded low-fat cheddar cheese
Salt and black pepper, to taste
1 tablespoon olive oil
Instructions
Step 1
Preheat the oven to 400°F.
Step 2
Toss broccoli, red bell pepper, and onion with olive oil and season with salt and pepper. Spread vegetables in a single layer on a baking sheet and roast for 20 minutes, stirring occasionally.
Step 3
Cook macaroni according to package directions. Drain and set aside.
Step 4
In a medium saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add flour and stir well. Cook for 1-2 minutes, until the mixture turns golden brown.
Step 5
Slowly whisk in milk and continue to stir until the mixture is smooth. Cook for 5-7 minutes, until the sauce thickens.
Step 6
Remove from heat and add in 1 1/2 cups cheddar cheese, stirring until melted.
Step 7
Add the drained macaroni and roasted vegetables to the cheese sauce and stir well.
Step 8
Transfer the mixture to a large baking dish. Top with remaining cheddar cheese.
Step 9
Bake for 10-15 minutes, until the cheese is melted.
Step 10
Enjoy!