Roasted Vegetable Macaroni And Cheese Recipe

Name: Roasted Vegetable Macaroni And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups diced peeled eggplant (about 3/4 pound); 2 cups sliced mushrooms; 1 cup coarsely chopped red bell pepper; 1 cup coarsely chopped yellow bell pepper; 1 cup coarsely chopped onion; 1 medium zucchini, quartered lengthwise and sliced (about 1 cup); 2 teaspoons olive oil; 4 garlic cloves, minced; 1/2 cup all-purpose flour; 2 3/4 cups 1% low-fat milk; 3/4 cup (3 ounces) shredded sharp provolone cheese; 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 6 cups cooked elbow macaroni (about 12 ounces uncooked); Cooking spray; Dash of paprika

Servings: persons

3 cups diced peeled eggplant (about 3/4 pound)
2 cups sliced mushrooms
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped yellow bell pepper
1 cup coarsely chopped onion
1 medium zucchini, quartered lengthwise and sliced (about 1 cup)
2 teaspoons olive oil
4 garlic cloves, minced
1/2 cup all-purpose flour
2 3/4 cups 1% low-fat milk
3/4 cup (3 ounces) shredded sharp provolone cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cups cooked elbow macaroni (about 12 ounces uncooked)
Cooking spray
Dash of paprika

1
Preheat oven to 450u00b0.
2
Combine first 8 ingredients in a large shallow roasting pan; toss well. Bake at 450u00b0 for 30 minutes or until lightly browned, stirring occasionally. Remove from oven; set aside. Reduce oven temperature to 375u00b0.
3
Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add provolone cheese, 1/2 cup Parmesan cheese, salt, and pepper; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in roasted vegetables and macaroni.
4
Spoon mixture into a 3-quart casserole coated with cooking spray. Combine remaining 1/4 cup Parmesan cheese and paprika, and sprinkle over macaroni mixture. Bake at 375u00b0 for 20 minutes or until bubbly.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 3 cups diced peeled eggplant (about 3/4 pound), 2 cups sliced mushrooms, 1 cup coarsely chopped red bell pepper, 1 cup coarsely chopped yellow bell pepper, and more.

Yes, Roasted Vegetable Macaroni And Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Vegetable Macaroni And Cheese

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