Roasted Roots Mac N Cheese Recipe

Name: Roasted Roots Mac N Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 parsnips - peeled and in a smallish dice; 1 small sweet potato - peeled and diced the same size; 2 small turnips - peel and dice the same size (you should have a total 2 cups diced roots); 4 cloves garlic - still in the paper; 2-3 tablespoons olive oil; 3 large sprigs of fresh rosemary; salt and pepper; 1 cup (dry) elbow macaroni; 1 cup shredded extra sharp cheddar cheese; 1 cup shredded smoked cheddar cheese; 1 cup milk; 4 eggs; butter for the pan

Servings: persons

2 parsnips - peeled and in a smallish dice
1 small sweet potato - peeled and diced the same size
2 small turnips - peel and dice the same size (you should have a total 2 cups diced roots)
4 cloves garlic - still in the paper
2-3 tablespoons olive oil
3 large sprigs of fresh rosemary
salt and pepper
1 cup (dry) elbow macaroni
1 cup shredded extra sharp cheddar cheese
1 cup shredded smoked cheddar cheese
1 cup milk
4 eggs
butter for the pan

1
Heat the oven to 375. Toss the roots, garlic and rosemary with the olive oil, season with salt and pepper, and roast on a sheet pan until they are tender and just getting crispy. Remove the rosemary - some needles will stay with the roots - that's OK. Turn the oven down to 350.
2
Meanwhile boil the macaroni in salted water until it is on the dente side of al dente, and butter a 9x9 baking dish. Mix the two cheeses.
3
Squeeze the roasted garlic out of the paper and mash it, then whisk it with the eggs and milk. Toss the roots and macaroni together. Put 1/3 of the mixture in the dish, then 1/3 of the cheese. Repeat with the remaining mac and roots and cheese so you have three layers, ending with cheese. Pour the milk egg and garlic mix over the macaroni, then gently press down with a spatula or a big spoon. Bake until it is golden and crispy on the edges.
4
Let it cool for around 10 minutes before you dig in.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 parsnips - peeled and in a smallish dice, 1 small sweet potato - peeled and diced the same size, 2 small turnips - peel and dice the same size (you should have a total 2 cups diced roots), 4 cloves garlic - still in the paper, and more.

Yes, Roasted Roots Mac N Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Roots Mac N Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions