Creamy macaroni and cheese loaded with roasted bell peppers, zucchini, broccoli, and tomatoes for added nutrition and flavor.
# What You'll Need:
→ Pasta
01 - 10 oz elbow macaroni
→ Roasted Vegetables
02 - 1 red bell pepper, diced
03 - 1 zucchini, diced
04 - 1 small red onion, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 cup broccoli florets
07 - 2 tablespoons olive oil
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Cheese Sauce
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 2 cups whole milk
13 - 1½ cups sharp cheddar cheese, shredded
14 - ½ cup mozzarella cheese, shredded
15 - ¼ cup Parmesan cheese, grated
16 - ½ teaspoon mustard powder
17 - ¼ teaspoon garlic powder
18 - Salt and pepper to taste
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet.
02 - Roast for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized.
03 - While vegetables roast, cook macaroni according to package instructions until al dente. Drain and set aside.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
05 - Gradually whisk in milk, stirring constantly until the mixture thickens slightly, approximately 3 to 5 minutes.
06 - Reduce heat to low. Add cheddar, mozzarella, and Parmesan cheese, stirring until completely melted and smooth. Stir in mustard powder and garlic powder. Season with salt and pepper to taste.
07 - Add cooked macaroni and roasted vegetables to the cheese sauce. Stir until well combined and heated through.
08 - Transfer to serving dishes immediately. Garnish with extra Parmesan cheese if desired.
