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!