Creamy macaroni with three cheeses and roasted vegetables including bell peppers, zucchini, broccoli, and cherry tomatoes.
# What You Need:
→ Pasta
01 - 10 oz elbow macaroni
→ Roasted Vegetables
02 - 1 red bell pepper, diced
03 - 1 zucchini, diced
04 - 1 small red onion, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 cup broccoli florets
07 - 2 tablespoons olive oil
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Cheese Sauce
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 2 cups whole milk
13 - 1½ cups sharp cheddar cheese, shredded
14 - ½ cup mozzarella cheese, shredded
15 - ¼ cup Parmesan cheese, grated
16 - ½ teaspoon mustard powder
17 - ¼ teaspoon garlic powder
18 - Salt and pepper to taste
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine bell pepper, zucchini, red onion, cherry tomatoes, and broccoli florets. Drizzle with olive oil and season with salt and black pepper. Toss until evenly coated. Spread vegetables in a single layer on prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
04 - While vegetables roast, cook macaroni according to package directions until al dente. Drain in colander and set aside.
05 - Melt butter in a large saucepan over medium heat. Add flour and whisk constantly for 1 minute until smooth paste forms.
06 - Gradually whisk in milk while stirring continuously until mixture thickens, approximately 3 to 5 minutes.
07 - Reduce heat to low. Add cheddar, mozzarella, and Parmesan cheese, stirring until completely melted and smooth. Mix in mustard powder and garlic powder. Season with salt and pepper to taste.
08 - Add cooked macaroni and roasted vegetables to cheese sauce. Stir until thoroughly combined and heated through.
09 - Transfer to serving dishes immediately. Garnish with additional Parmesan cheese if desired.
