Roasted Vegetable Macaroni and Cheese

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Roasted Vegetable Mac and Cheese -- pick out your favorite veggies and add them to this delicious, creamy, easy macaroni and cheese recipe! |

I made you an enormous pan of roasted veggies!

And…I might have whipped up a little mac and cheese to go with them.

(Or wait, was it the reverse?)

Either way, I’ve been craving comfort food galore lately while freezing my tail off this winter in Kansas City. And when it comes to comfort food, it goes without saying that mac and cheese will forever and always have a spot at the top of that list. But hey, when it comes to getting my veggie quotient for the day, it probably also goes without saying that roasted veggies are at the top of that list. So a few weeks ago, I decided to bring together the best of both worlds. And this creamy, colorful, oh-so-comforting pot of roasted veggie mac and cheese was born.

Roasted Vegetable Mac and Cheese -- pick out your favorite veggies and add them to this delicious, creamy, easy macaroni and cheese recipe! |

Actually, some of you long-time blog followers may recognize this recipe from way back in 2012 when I first shared it here on the blog. It’s been one of my favorites for years, and when I made another batch of it for dinner a few weeks ago (along with my new Kale Caesar Salad recipe), I decided to snap some new pics along the way to give it this recipe a little 2016 update.

As you can see, the recipe is just as good and vibrant and delicious as ever. :)

To make it, simply roast up a huge pan (or I actually spaced my veggies out onto two pans) of your favorite veggies, tossed with olive oil, salt and pepper.

Roasted Vegetable Mac and Cheese -- pick out your favorite veggies and add them to this delicious, creamy, easy macaroni and cheese recipe! |

Then while the veggies are roasting, whip up my favorite simple (and healthier!) mac and cheese recipe. It uses evaporated 2% milk instead of heavy cream or sour cream, and is super quick and easy to make. The one tip I’d give is to just use the sharpest cheese you can find for extra flavor (I used a sharp white cheddar this time). And always always be sure to freshly grate a block of cheese rather than buy the pre-shredded stuff (otherwise it may not melt well).

Just cook up some of your favorite pasta, stir in the milk sauce mixture, and then add in your shredded cheese and stir it until it’s 100% melted…
Roasted Vegetable Mac and Cheese -- pick out your favorite veggies and add them to this delicious, creamy, easy macaroni and cheese recipe! |

…and then add in those gorgeous roasted veggies. Just look at all of that color!!

Roasted Vegetable Mac and Cheese Recipe 3

As always, this cheesy sauce seemed to totally disappear once it got behind a camera (so weird how cheesy sauces do that). But I swear, these noodles and veggies are coated in a thick and creamy and oh-so-cheesy sauce that you’re going to love. Well really, I’m pretty sure you’re just going to love the whole thing.

So cheers to comfort food with a healthier twist! And for anyone else stuck in the midst of your own snowmageddons, I hope this keeps you nice and warm!

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Roasted Vegetable Macaroni & Cheese

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 -8 servings 1x


This “Roasted Vegetable Macaroni & Cheese” overflows with delicious vegetables. And the creamy, lighter sauce is simple to make and full of flavor!


  • 1 large red bell pepper, cored and diced
  • 1 medium sweet potato, peeled and diced
  • 1 yellow squash, de-stemmed and diced
  • 1 small head of broccoli florets, chopped into bite-sized pieces
  • 1 (8-ounce) package button or baby portabella mushrooms, quartered
  • 1 small white onion, peeled and diced
  • 2 Tablespoons olive oil
  • 1 head garlic, cloves peeled
  • 1 (12-ounce) can 2% evaporated milk
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika
  • pinch of cayenne
  • 12 ounces elbow macaroni (or any shape of pasta)
  • 1 Tablespoon butter
  • 8 ounces freshly-grated smoked or sharp white cheddar cheese (do not use pre-grated cheese)
  • 1/4 cup freshly-grated Parmesan cheese, plus extra for garnish


  1. Preheat oven to 400°F.  Prepare a large baking sheet (or two medium-sized baking sheets) with parchment paper or aluminum foil.
  2. In a large bowl, toss diced vegetables with olive oil. Season with a few generous pinches of salt and pepper. Spread the vegetables out in an even layer on the baking sheet(s). Place the garlic cloves in the center of a sheet of aluminum foil, then wrap the foil around them to form a sealed packet and place the packet in the center of the baking sheet. Bake for 30-40 minutes, or until vegetables are soft and have begun to brown a bit around the edges, giving them a stir halfway through and checking on the garlic to be sure that it doesn’t burn.
  3. While the vegetables are roasting, bring a large pot of generously-salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.
  4. Meanwhile, in a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. As soon as the butter is melted with the macaroni, pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 2-4 minutes, or until the sauce comes to a simmer.
  5. Remove pan from heat and stir in the grated cheddar and Parmesan until melted. Then gently stir in the roasted vegetables and roasted garlic cloves until combined. Serve immediately, topped with extra Parmesan cheese if desired.


*Edited slightly in January 2016.

Roasted Vegetable Mac and Cheese -- pick out your favorite veggies and add them to this delicious, creamy, easy macaroni and cheese recipe! |

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101 comments on “Roasted Vegetable Macaroni and Cheese”

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  4. This is one of those, I made this but basically I didn’t comments that so often frequent recipes. But I made a vegan version of this slightly adapting the vegetable selection and it was delicious. I used more peppers and left out the squash (I did follow the rest though as per the recipe) because thats what I had, but the combination of textures and roasted flavors of the vegetables with the pasta was really delcious. Which I think would still stand for the recipe as printed even though I really didn’t make this recipe.

    • Hi Cierra! We’re so glad to hear you were able to adapt this and that you had great results — thanks for sharing with us! :)

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  6. Such a great comfort food recipe. My family loves simple and delicious dinners like this.

  7. Hi Ali,

    I just thinking of having mac and cheese and found this on FB. So here is my version. Portabella is a little uncommon here so I used Shimeiji mushroom as the substitution. Do not have yellow squash on hand so I omit it. Other than that I try to follow as closely as possible. Great recipe, great taste and thank you for sharing.

    P/s: Not sure how to let you see what I have done so I uploaded in my Instagram.


    KP Kwan

    • Hi KP! We’re so glad you enjoyed this, thanks for giving it a try! If you want us to be able to see it on Instagram (which we’d love), you just have to tag Gimme Some Oven – just do @gimmesomeoven and you can also use the hashtag #gimmesomeoven :)

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  9. Today I found your website while searching for something to cook for dinner and I ended up making this pasta and your baked chicken breast recipe. I am so grateful to you and your website, the food came out amazing and the combination was perfect! Thank you!

    • Thanks for your sweet words, Violetta! We’re so glad you enjoyed both of the recipes and we appreciate you giving them a try! :)

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  11. Just made this and it’s amazing! Also wanted to say thanks for all your recipes- I’ve made several now and every single recipe has turned out absolutely delicious!

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  14. This is incredibly for vegetarians like me. Thanks for this recipe I will try it with the use of my organic bentilia pasta. It is made up of beans alone. Less carbs and very nutritious for the kids. My niece loves it so much.

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  17. I made this last night and it was delicious!! By any chance do you have the nutritional facts for the meal?

    • Thanks, Becca, we’re so glad you enjoyed it! As for the nutritional facts, we’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  18. Delicious mac and cheese recipe and I love the addition of the roasted vegetables. Thanks for the recipe!

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  20. Do you really use an entire head of garlic in this recipe? Or did you just use one clove of it? An entire head seems like a lot to me. I plan on making this today but I am unsure about the garlic part.

    • Hi Kate! Yes, you read that correctly. If you’re worried that’s too much garlic though, definitely feel free to use less. We hope you enjoy!

  21. 5 stars
    Awesome!! Great flavor and simple.

  22. 5 stars
    Amazing!! So tasty! I added more cheese and more veggies 😍

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  24. Can this be made without using egg?

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  27. This recipe is an absolute favorite in our house. I also make it for all my new Mom friends that bring home their new babies and it always gets rave reviews. I end up adding more veggies than the recipe calls for but it always turns out amazing!

  28. This was easy, delicious, and kid friendly! Will for sure make again!