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

Ingredients

  • 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

Directions

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. 

Enjoy!

7 comments:

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

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  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

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    Replies
    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 -http://joyinmykitchen.blogspot.com/2012/12/creamy-shells-cheese.html
      Rice Cooker - http://joyinmykitchen.blogspot.com/2009/04/rice-cooker-mac-and-cheese.html
      White Cheddar - http://joyinmykitchen.blogspot.com/2010/02/birthday-special.html#.UPayAG9qT9U
      Healthy Mac & Cheese - http://joyinmykitchen.blogspot.com/2010/10/healthy-mac-and-cheese.html

      Hope that helps!

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    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!

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

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

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  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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