Ingredients:
- 1 cup elbow macaroni
- 2 cups mixed summer vegetables zucchini, cherry tomatoes, bell peppers, corn kernels
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes optional
- Cooking spray
Instructions:
Preheat your oven to 400F 200C
Cook the elbow macaroni according to the package instructions until al dente
Drain and set aside
Toss the mixed summer vegetables with olive oil, salt, and black pepper
Spread them on a baking sheet lined with parchment paper and roast in the preheated oven for 15-20 minutes or until they begin to caramelize and soften
Remove from the oven and set aside
In a medium saucepan, melt the butter over medium heat
Add the flour and whisk continuously for about 2 minutes until the mixture turns golden brown
Slowly pour in the milk, whisking constantly to avoid lumps
Cook for another 2-3 minutes until the sauce thickens
Reduce heat to low and add the shredded cheddar cheese, grated Parmesan cheese, paprika, garlic powder, onion powder, dried herbs, and red pepper flakes if using
Stir until the cheeses melt and the sauce is smooth
Season with salt and black pepper to taste
Add the cooked elbow macaroni and roasted summer vegetables to the cheese sauce
Stir until everything is well combined
Spray a baking dish with cooking spray and transfer the mac & cheese mixture into the dish
Top with additional shredded cheddar cheese if desired
Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly
Serve hot, and enjoy your delicious Roasted Summer Vegetable Mac & Cheese
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