Print

Veggie Mac and Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 85 reviews

A comforting and vibrant Veggie Mac and Cheese recipe packed with roasted sweet potatoes, cauliflower, and bell peppers, blended into a creamy cheddar cheese sauce. This dish combines wholesome vegetables with classic macaroni and cheese flavors, perfect for a nutritious and delicious meal.

Ingredients

Vegetables

  • 1 medium sweet potato, peeled and diced
  • 1 medium cauliflower, chopped
  • 1 red bell pepper, chopped
  • 1 small yellow onion, chopped
  • 1 tablespoon oil
  • 1/2 teaspoon salt

Cheese Sauce

  • 1 cup milk of choice
  • 2 teaspoons garlic powder
  • 2 teaspoons Dijon mustard
  • 2 teaspoons cornstarch or arrowroot starch
  • 2 cups shredded cheddar cheese

Pasta

  • 16 ounces elbow macaroni pasta

Instructions

  1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the diced sweet potato, chopped cauliflower, red bell pepper, and chopped yellow onion with 1 tablespoon of oil and 1/2 teaspoon salt. Spread the vegetables evenly on a baking sheet and roast for 30-35 minutes until they are soft and slightly caramelized.
  2. Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to boil and cook the elbow macaroni according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water to use later for adjusting the sauce consistency.
  3. Blend the Sauce: When the roasted vegetables are done, transfer them to a blender. Add 1 cup milk of your choice, 2 teaspoons Dijon mustard, 2 teaspoons garlic powder, 2 teaspoons cornstarch or arrowroot starch, and 2 cups shredded cheddar cheese. Blend the mixture until smooth and creamy. If the sauce is too thick to blend, add a splash more milk to help it blend thoroughly.
  4. Heat the Sauce: Pour the blended cheese sauce into the pot used to cook the pasta. Warm it over medium-low heat, stirring continuously until the sauce is heated through and thickened to your liking.
  5. Combine: Add the cooked macaroni pasta to the cheese sauce. Toss well to coat the pasta evenly. Gradually stir in some of the reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Season with extra salt and freshly ground black pepper to taste. Serve warm and enjoy!

Notes

  • For babies or toddlers, omit Dijon mustard and black pepper to keep the dish mild and family-friendly.
  • To save time, roast the vegetables ahead of time and store them in the refrigerator for up to 3 days. Blend and heat when ready to serve.
  • Reserve pasta water is essential for loosening the sauce without making it watery—add it gradually.
  • Blend the sauce thoroughly; if your blender struggles with thick mixtures, add more milk to help the blending process.

Find it online: https://deliciousyum.com/veggie-mac-and-cheese-recipe/