Roasted Vegetable Mac & Cheese
Nutrition Information
  • Serves: 10 servings
  • Serving Size: approx. 1½ cups
  • Calories: 310
  • Fat: 13 g
  • Carbohydrates: 38 g
  • Sodium: 540 mg
  • Fiber: 5 g
  • Protein: 15 g
  • Cholesterol: 35 mg
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 2 cups fresh broccoli florets, cut into 1-inch pieces
  • 2 cups cauliflower florets, cut into 1-inch pieces
  • 2 cups Brussels sprouts, halved
  • 2 cups butternut squash, cut into ½-inch cubes
  • 2 Tablespoons olive oil
  • ¾ teaspoon salt
  • 12 ounces whole-grain elbow pasta
  • 1½ Tablespoons butter
  • ¼ cup minced onion
  • 2 Tablespoons all-purpose flour
  • 2 cups low-fat milk of choice
  • 1 cup reduced-sodium chicken or vegetable broth
  • 2 cups cheddar cheese blend, shredded
  • Freshly ground black pepper to taste
Instructions
  1. Preheat oven to 425°F. Line 2 large baking sheets with aluminum foil. Toss broccoli, cauliflower, squash, and Brussels sprouts with olive oil and salt. Spread vegetables in an even layer over both prepared baking sheets. Bake for 25 to 30 minutes, stirring halfway, until soft and browned.
  2. While the veggies roast, bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
  3. Melt butter in a medium saucepan over medium heat. Add onion, and cook over low heat for about 2 minutes. Add flour, and cook another minute or until the flour mixture is golden and well combined. Add milk and broth; whisk, increasing heat to medium-high until mixture comes to a boil. Cook about 3 to 4 minutes or until thickened slightly. Remove from heat.
  4. Stir cheese into sauce and mix well. Once melted, add cooked pasta, stirring to combine. Fold in roasted vegetables and season with black pepper. Enjoy!
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