Description
A creamy, comforting mac and cheese packed with roasted vegetables blended into the sauce for extra nutrition. The hidden veggie puree creates a rich, cheesy pasta that’s both wholesome and satisfying.
Ingredients
- 1 medium yellow onion (sliced)
- 2 medium red or orange bell peppers (sliced)
- 2 cups cauliflower florets
- 1 medium zucchini (sliced)
- 2 cups butternut squash (peeled and cubed)
- 1 medium carrot (sliced)
- 3 garlic cloves (pressed)
- 1 tbsp olive oil
- 1/2 cup pasta water (reserved)
- 1 cup vegetable broth
- 16 oz uncooked chickpea or lentil elbow macaroni
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup milk
- 1.5 cups cheddar cheese (shredded)
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/8 tsp black pepper
- hot sauce (to taste (optional))
Instructions
- Preheat the oven to 400°F and line a large baking tray with parchment paper.
- Arrange the onion, bell peppers, cauliflower, zucchini, butternut squash, carrots, and garlic on the baking tray. Drizzle with olive oil and roast for about 40 minutes until tender.
- While the vegetables are baking, cook the chickpea or lentil elbow macaroni according to the package instructions. Reserve 1/2 cup of pasta water before draining.
- Add the roasted vegetables to a food processor or high-powered blender with the vegetable broth and reserved pasta water. Blend until completely smooth, working in batches if necessary.
- In a large pot over medium heat, melt the butter and whisk in the flour to form a roux. Slowly add the milk while whisking and cook until it begins to simmer. Reduce heat to low, then stir in the shredded cheddar cheese, blended vegetable puree, garlic powder, Dijon mustard, salt, and black pepper until fully combined.
- Remove the sauce from heat and fold in the cooked pasta. Stir well to coat the pasta evenly in the creamy vegetable cheese sauce. Add hot sauce if desired and serve warm.
Notes
- You can substitute gluten-free pasta or regular elbow macaroni if chickpea or lentil pasta is unavailable.
- If the sauce becomes too thick, add a little extra pasta water or broth to loosen it.
- This recipe is great for meal prep and reheats well with a splash of milk.
- Add extra cheese on top and broil briefly if you prefer a baked mac and cheese finish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 35 mg
