I’m being very high maintenance today.

Yes. I am asking you to roast a pan of vegetables. And THEN make an entire dish of mac and cheese.

Too much?

But it’s MAC AND CHEESE! Won’t you do anything for mac and cheese? Just me?

See, I really don’t take issue with such things, probably because I will forever prefer my vegetables in a bath of cheese sauce over some simple salt and pepper.

Here’s the deal: if you’re going to ask me if it is really imperative that you roast the veggies? The answer is yes. Heck, grill them if you want. Roast them ahead of time. Just get that flavor. This dish was inspired by a frittata with queso that I had at the aviary brunch a few weeks ago. I don’t even like fritattas and I can’t stop thinking about it. I mean, we are talking about a fritatta, not only with creamy queso cheese, but also with roasted vegetables like corn. It was to die for. I’m trying to vehemently to recreate that fritatta recipe for the book right now in the last hour, after I finished the recipes months ago. THAT’s how much I loved it.

So now? It’s like I can’t possibly eat something with cheese sauce without roasted veg. I mean, if it was up to me I’d probably only include grilled corn or something. Maybe throw in a little roasted red pepper. But since I love my invisible internet friends and know that most normal people actually eat vegetables and like eating vegetables (how foreign), I added a few more.

Plus this gave me an excellent excuse to eat a second helping of mac and cheese. As if you even need an excuse.

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Roasted Summer Vegetable Mac + Cheese

Yield: serves 6-8

Prep Time: 40 minutes

Cook Time: 40 minutes

Ingredients:

4 ears fresh corn
1 red bell pepper, chopped
1 sweet onion, chopped
1 small zucchini, chopped
1 small summer squash, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

1/2-3/4 pound whole wheat shell noodles
2 tablespoons unsalted butter
2 tablespoons flour
2 1/2 cups milk (preferably 2% or whole)
8 ounces havarti cheese, freshly grated
8 ounces white cheddar cheese, freshly grated
2 ounces parmesan cheese, freshly grated
1 garlic clove, minced
1/3 cup panko bread crumbs
1/4 cup seasoned fine bread crumbs
1 avocado, sliced for serving

Directions:

Preheat oven to 400 degrees F. Spray a baking dish with nonstick spray. Line a baking sheet with aluminum foil.

In a large bowl, combine corn, peppers, squash and onions with salt and pepper. Whisk together olive oil and vinegar, then add over top and toss to coat. Spread on the baking sheet and roast for 25-30 minutes.

When the veggies are almost finished roasting, bring water to a boil and prepare pasta according to directions - shaving 1-2 minutes off of the cooking time.

To make the cheese sauce, heat butter in a medium saucepan over medium heat. Once sizzling, add flour and whisk constantly to create a roux, until golden and bubbly, about 2 minutes. Pour in milk and whisk constantly, stirring until the mixture slightly thickens. Reduce heat to low and add in 6 ounces of the havarti and cheddar and all of the parmesan, along with the minced garlic. Stir until cheese melts and sauce is thick. Taste and season with a bit of salt and pepper if desired. I usually add a pinch of nutmeg.

Add cooked pasta and vegetables to a large baking dish, tossing to coat. Pour cheese soup over top and stir to evenly distribute. Cover the top the the remaining havarti and cheddar, then the breadcrumbs. Bake for 30-35 minutes, or until cheese is golden and bubbly on top. Serve with sliced avocado if desired.

Avocado optional. (but if you love me you’ll do it.)

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79 Responses to “Roasted Summer Vegetable Mac + Cheese.”

  1. #
    51
    Courtney @ BakeMeBetter — June 27, 2013 @ 8:14 pm

    Love the avocado!

    Reply

  2. #
    52
    Teresa — June 27, 2013 @ 10:37 pm

    Your recipe inspired me. Mac and cheese would have been my first choice but it was a little too high maintenance for me, so instead I made the roast veggies with noodles and some canned tomato sauce and it was most excellent. Thanks for helping me figure out what to do with all the stuff that came in my CSA box!

    Reply

  3. #
    53
    Gina — June 28, 2013 @ 8:35 am

    Looks divine! And I love that your adding veggies and making my favorite comfort food healthy!

    Reply

  4. #
    54
    Kelly — June 28, 2013 @ 12:35 pm

    WOW that looks delish. And I’m usually a traditionalist when it comes to mac and cheese but my mouth is watering…. man I need to learn how to cook.

    Reply

  5. #
    55
    katie @ ohshineon — June 28, 2013 @ 1:47 pm

    to die for. eeeeek.

    Reply

  6. #
    56
    Nessa — June 28, 2013 @ 5:33 pm

    This looks insanely good!

    Reply

  7. #
    57
    Nutmeg Nanny — June 29, 2013 @ 5:13 pm

    Oh my goodness! This looks incredible :) I have to have this!

    Reply

  8. #
    58
    Kristi — June 29, 2013 @ 9:52 pm

    I love it when I have all the ingredients for a recipe already. I was wondering how I was going to use up all those veggies before they go bad, and now I know what to do.

    Reply

  9. #
    59
    Laura — June 30, 2013 @ 5:31 pm

    Oh my gosh I just made this (sort of!) and it’s fabulous. I used 8 ounces of havarti and bulked up the sauce with a bunch of mashed sweet potato, which is an AMAZING combination. Thank you so much for the idea!!

    Reply

  10. #
    60
    Laura — July 1, 2013 @ 9:18 am

    O.M.G. Just had the leftovers tonight. LOOOOOOVEEEE. We still have enough for another night- score! Thanks for sharing!

    Reply

  11. #
    61
    sara — July 2, 2013 @ 1:47 am

    We made this last night with a slightly different mix of veggies based on what we had in our CSA. It was SO GOOD. Totally delicious -thanks for an awesome recipe!!

    Reply

  12. #
    62
    Deb W — July 2, 2013 @ 1:38 pm

    Made this Sunday night for dinner – used gluten free brown rice elbow macaroni instead of shells. Was DELISH – however my sauce didn’t come together. Admittedly, I didn’t use shredded cheese, just chunked it – that may be why. But really delicious.

    Reply

  13. #
    63
    Lisa — July 4, 2013 @ 5:55 pm

    Just stumbled upon your website and saw this recipe. I took a dish to a cookout last night and everyone raved about it. I’ve been informed that it will need to make a repeat appearance. I added some diced Caribe pepper to give it a little zip – freaking delicious!! Thanks for sharing.

    Reply

  14. #
    64
    najlepsze seriale online — July 7, 2013 @ 5:30 pm

    natomiast wzięcie, do starczy zajęcia aż larum maszynopisie, opisy

    Reply

  15. #
    65
    Meliss — July 20, 2013 @ 7:27 pm

    Oh.my.goodness! Just finished making this and enjoying it for dinner. A bit labor intensive, but so worth it. Thank you for sharing!

    Reply

  16. #
    66
    Mels — July 24, 2013 @ 8:51 pm

    question: panko AND other breadcrumbs? just checking.

    Reply

  17. #
    67
    Emilie Soffe — July 29, 2013 @ 12:51 pm

    I made this over the weekend, and it was amazing!

    I realized halfway through that I didn’t have a cheese grater. Whoops! So i used a vegetable peeler to grate into strips, and luckily it melted and didn’t clump or burn.

    Delicious!

    Reply

  18. #
    68
    Claire — April 25, 2014 @ 10:28 am

    How many servings does this yield?

    Reply

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