Roasted Summer Vegetables Macaroni and Cheese Recipe

I’m feeling a little high-maintenance today.

Yes — I’m asking you to roast a pan of vegetables and then make an entire batch of mac and cheese.

Too much? Probably not. It’s mac and cheese. Wouldn’t you do anything for mac and cheese? Just me?

I don’t really mind going overboard when it comes to cheese. For me, vegetables taste infinitely better when they’re bathed in a creamy cheese sauce rather than just salted and peppered.

Here’s the thing: if you’re wondering whether roasting the vegetables is necessary, the answer is yes. Roast them, or grill them — whatever you prefer — but get that caramelized, roasted flavor. This dish was inspired by a frittata with queso I had a few weeks ago; even though I’m not a big fritatta person, I haven’t stopped thinking about it. That frittata combined creamy queso with roasted vegetables like corn, and it was unforgettable. I loved it so much I tried to recreate it for my recipe files right away.

So now, for me, cheese sauce without roasted vegetables feels incomplete. If it were up to me I’d probably keep it simple — grilled corn, maybe some roasted red pepper. But since most people actually enjoy eating vegetables (what a concept), I added a few more to make a fuller dish.

Also, this recipe is the perfect excuse to go back for seconds of mac and cheese. As if you need an excuse.

Roasted Summer Vegetable Mac + Cheese

Yield:

6
to 8

Prep Time:
40

Cook Time:
40

Ingredients

4 ears fresh corn
1 red bell pepper, chopped
1 sweet onion, chopped
1 small zucchini, chopped
1 small summer squash, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Mac and cheese

1/2–3/4 pound whole wheat shell noodles
2 tablespoons unsalted butter
2 tablespoons flour
2 1/2 cups milk, preferably 2% or whole
8 ounces havarti cheese, freshly grated
8 ounces white cheddar cheese, freshly grated
2 ounces parmesan cheese, freshly grated
1 garlic clove, minced
1/3 cup panko bread crumbs
1/4 cup seasoned fine bread crumbs
1 avocado, sliced for serving (optional)

Instructions

Preheat the oven to 400°F. Spray a baking dish with nonstick spray and line a baking sheet with foil.
In a large bowl, combine the corn, bell pepper, squash and onion. Season with salt and pepper. Whisk the olive oil and balsamic vinegar together, pour over the vegetables and toss to coat. Spread the vegetables on the baking sheet and roast for 25–30 minutes, until tender and slightly charred.
When the vegetables are nearly done, bring a pot of salted water to a boil and cook the pasta according to package directions, removing it 1–2 minutes early so it remains firm.
To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly to form a roux, cooking until golden and bubbly, about 2 minutes. Gradually pour in the milk while whisking, and continue to whisk until the mixture thickens slightly. Reduce the heat to low and stir in 6 ounces of the havarti, 6 ounces of the white cheddar, and all of the parmesan, along with the minced garlic. Stir until the cheese has melted and the sauce is smooth and thick. Season with salt and pepper to taste; a pinch of nutmeg is a nice touch if you like it.
Combine the cooked pasta and roasted vegetables in a large baking dish and toss to distribute. Pour the cheese sauce over the pasta and stir to coat evenly. Top with the remaining havarti and cheddar, then sprinkle with panko and seasoned breadcrumbs. Bake for 30–35 minutes, until the top is golden and bubbly. Serve warm with sliced avocado if desired.

Course:
Main Course

Cuisine:
American

Did you make this recipe?

If you try it, tag your photos with #howsweeteats on social media — I always love to see your versions. I appreciate you so much!

Avocado is optional — but if you love me, you’ll add it.