Homemade Roasted Vegetable Macaroni and Cheese
- Yield 6
- Prep 15 minutes
- Cook 45 minutes
Homemade Roasted Vegetable Macaroni and Cheese is a pasta recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 large red bell pepper, cored and diced
- 1 medium sweet potato, peeled and diced
- 1 yellow squash, de-stemmed and diced
- 1 small head of broccoli florets, chopped into bite-sized pieces
- 1 (8-ounce) package button or baby portabella mushrooms, quartered
- 1 small white onion, peeled and diced
- 2 Tablespoons olive oil
- 1 head garlic, cloves peeled
- 1 (12-ounce) can 2% evaporated milk
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- pinch of cayenne
- 12 ounces elbow macaroni (or any shape of pasta)
- 1 Tablespoon butter
- 8 ounces freshly-grated smoked or sharp white cheddar cheese (do not use pre-grated cheese)
- 1/4 cup freshly-grated Parmesan cheese, plus extra for garnish
Method
Warm oven to 400°F. Prepare a large baking sheet (or two medium-sized baking sheets) with parchment paper or aluminum foil.
In a large bowl, toss diced vegetables with olive oil. Salt with a few generous pinches of salt and pepper. Spread the vegetables out in an even layer on the baking sheet(s). Set the garlic cloves in the center of a sheet of aluminum foil, then wrap the foil around them to form a sealed packet and place the packet in the center of the baking sheet. Roast for 30-40 minutes, or until vegetables are soft and have begun to brown a bit around the edges, giving them a stir halfway through and check
While the vegetables are roasting, bring a large pot of generously-salted water to a boil, and cook the pasta until al dente. Tip off the pasta, and then return the pasta to the pot and toss with butter over medium-a hot burner until melted.
While that cooks, in a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. As soon as the butter is melted with the macaroni, pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-a hot burner, stirring occasionally, for about 2-4 minutes, or until the sauce comes to a let it bubble gently.
Lift pan from heat and mix in the grated cheddar and Parmesan until melted. Then gently mix in the roasted vegetables and roasted garlic cloves until combined. Plate while it is hot, topped with extra Parmesan cheese if desired.
