Recipe

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This tasty Roasted Veggie Mac and Cheese recipe turns vegetables into a creamy sauce to make everyone's favorite comfort food -better.

Deliciously creamy macaroni with roasted veggies and cheese perfection is what this epic family dinner is all about.

roasted veggie mac and cheese in a large plate with a fork

Macaroni and Cheese with Roasted Vegetables

We can all agree that mac and cheese is delicious, but for nights where you want more nutrition than the powdery out-of-the-box staple, this simple roasted veggie mac and cheese version always hits the spot.

Easy to find veggies like zucchini and cherry tomatoes and roasted quickly on a sheet pan while you cook the pasta and prep the sauce, making this recipe perfect for any night of the week.

Ingredients

This meal combines shelled pasta (ziti, penne, and macaroni are my favorites) with zucchini and cherry tomatoes. For the creamy sauce, you’ll use milk, flour, shredded cheese (Cheddar is king, but you can use other blends like Italian cheese blend or Cheddar Jack), and red pepper flakes (only if you crave a hint of heat).

How to make Mac and Cheese with Roasted Veggies

Check out the easy steps you’ll follow to make the coziest roasted veggie mac and cheese:

Roast the veggies in the oven at 400F for 20 minutes until tender.
Cook the pasta while the veggies are in the oven. Once done, drain and set aside.
Make the sauce in the same pot you cook the pasta. Start cooking the garlic, add the flour, milk, and red pepper flakes. Once the milk mixture is thickened, stir in the cheese until the sauce is smooth.
Combine the veggies and pasta with the sauce. Transfer to a baking dish and top with the remaining cheese. Broil for 2-3 minutes or until golden brown.

Watch this video to see the veggie mac magic happen!

Best Veggies for Mac and Cheese

Want to add more veggies or swap out the ones in this recipe with options your family will like better? The list below provides more tasty ideas; just roast them just as you would the zucchini and tomato and carry on!

2-3 cups broccoli florets: tastes delish with the cheese.
2-3 cups cauliflower florets: are camouflaged by the cheese sauce flavors. It’s an excellent option for picky eaters.
2 cups diced carrots: make sure to roast them long enough, about 30 minutes.
2 cups cubed butternut squash: another veggie with mild flavor; you could even puree it and stir it into the sauce.
1 cup green peas: popular with the kids and tastes great in mac and cheese.

Want to disguise the vegetables? Try my hidden veggie mac and cheese instead!

two dinner plates filled with roasted veggies mixed with macaroni and cheese

Making the Sauce Creamy

One of the keys to making the cheese sauce creamy is to make sure the milk has fully incorporated with the flour, into a thick liquid, before adding the cheese, which is whisked until it has melted into the sauce.

What to Serve With It

While some consider this a complete meal, you can serve it with juicy chicken pieces cooked in a pan, sliced fruit, or a kale salad for extra nutrition.

Roasted Veggie Mac and Cheese

Servings: 6

Prep Time: 10

Cook Time: 30

Total Time: 40

This tasty Roasted Veggie Mac and Cheese recipe turns vegetables into a creamy sauce to make everyone's favorite comfort food -better.

5 from 14 votes

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Watch how it’s made:

Ingredients

2 medium zucchinis, sliced in half moons
1 pint cherry tomatoes
2 tablespoons olive oil, divided
2 teaspoons Italian seasoning
12 ounces shelled pasta of choice, ziti, penne, macaroni, etc.
1 garlic clove, minced
3 tablespoons flour
1 ½ cups milk
2 cups shredded cheese, divided
Pinch red pepper flakes

Instructions

Roast the veggies:

Preheat the oven to 400F and line a baking sheet with parchment paper.
Place the zucchinis and tomatoes on the baking sheet, toss with a tablespoon of olive oil and Italian seasoning, and roast them in the preheated oven for 20 minutes. Once they are tender, remove the baking sheet from the oven and set it aside.

Cook the pasta:

Meanwhile, bring a pot of water to a boil and cook the pasta. Once the pasta is ready, drain and rinse, and set aside.

Make the sauce:

In the same pot, heat up the remaining tablespoon of oil over medium heat. Sauté garlic for 30 seconds, add the flour, and whisk, cooking the flour for about a minute. Gradually whisk in the milk and the red pepper flakes, stirring constantly, until the mixture has thickened.

Combine:

Turn off the heat, add 1 ½ cups of cheese, and whisk to combine into the mixture. Add the cooked pasta and the roasted veggies to the pot, and combine.

Broil:

Transfer the pasta and veggie mixture to a baking dish, sprinkle with the remaining ½ cup shredded cheese, and place it in the oven under the broiler (set it to BROIL – High) for 2 to 3 minutes, long enough to melt the cheese and form a light brown crust on top.
Remove from the oven and serve.