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Roasted Vegetable Macaroni and Cheese

Pillsbury Kitchens
Updated Mar 25, 2021
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Veggies have never tasted better. Take comfort food to a delicious new level with this no-fuss veggie mac and cheese. Oven-roasted carrots and broccoli give it a hearty vegetable boost, and the crispy panko topping makes this creamy mac and cheese with vegetables extra special. You'll only need 30 minutes to prep your belly-warming vegetable mac and cheese, making it the perfect family-pleasing dish for weeknights.

Roasted Vegetable Macaroni and Cheese

  • Prep Time 30 min
  • Total 60 min
  • Ingredients 10
  • Servings 6
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Ingredients

Roasted Vegetables

  • 2 cups fresh broccoli florets, cut into 1-inch florets
  • 2 medium carrots, peeled, cut into 1/2-inch pieces (about 1 cup)
  • 1 tablespoon olive oil

Macaroni and Cheese

  • 2 1/4 cups uncooked cavatappi pasta (6 oz)
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup each shredded cheddar and shredded Colby cheeses (8 oz total)

Topping

  • 1 cup Progresso™ Plain Panko Crispy Bread Crumbs
  • 3 tablespoons butter, melted

Instructions

  • Step 
    1
    Place oven rack in middle position; heat oven to 400°F. Spray 2-quart square baking dish with cooking spray; set aside. Spray 15x10x1-inch pan with cooking spray.
  • Step 
    2
    In medium bowl, add broccoli, carrots, olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix well. Spread in pan in single layer. Bake 10 minutes; stir. Continue baking 8 to 12 minutes or until vegetables are lightly brown and just tender.
  • Step 
    3
    Meanwhile, cook and drain pasta as directed on package. While pasta is cooking, melt 1/4 cup of the butter in 3-quart saucepan over medium-low heat. Stir in flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Increase heat to medium-high. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses. Cook, stirring constantly, until cheeses are melted; remove from heat.
  • Step 
    4
    Gently stir pasta into cheese sauce. Stir in roasted vegetables; pour mixture into baking dish. In small bowl, mix bread crumbs and 3 tablespoons melted butter; stir until combined. Sprinkle over pasta mixture.
  • Step 
    5
    Bake 20 to 25 minutes or until bubbling around edges and topping is golden brown. Let stand 5 minutes before serving.

Nutrition

560 Calories
31g Total Fat
19g Protein
49g Total Carbohydrate
7g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    For the best creamy cheesy sauce, shred a combination of cheeses from the block. Preshredded cheese also works in this vegetable macaroni and cheese recipe.
  • tip 2
    Make it a full meal, and serve your veggie mac and cheese with baked Pillsbury™ Crescent Rolls or Pillsbury™ French Bread.
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