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Roasted Veggie Mac and Cheese

Tops Exclusive

While traditional mac and cheese is the ultimate comfort food dish, it never hurts to make this meal more nutritious by adding in some vegetables. Even picky eaters and those who don't love veggies will appreciate how well the carrots, mushrooms, bell peppers, yellow squash and zucchini complement the flavor of the Cabot Extra Sharp Cheddar and seasonings.

Yield: 8 servings

Preparation Time: and Total Time: 20 min



To roast vegetables:
Preheat oven to 450 degrees F.

Place vegetables in large bowl. Add about half of oil and toss vegetables gently until evenly coated. Add about 1 teaspoon of thyme, season with salt and pepper and toss again.

Add remaining oil and thyme, sprinkle with salt and pepper and toss again.

Transfer vegetables to roasting pan or large shallow baking dish. Bake uncovered, stirring occasionally, for 30 minutes or until carrots are tender.

Set vegetables aside and reduce oven temperature to 375 degrees F.

To finish mac and cheese:
Boil large pot of salted water, cook pasta until almost tender (al dente); drain well, transfer to large bowl and set aside. Lightly grease 9 x 13-inch baking dish.

Melt butter in heavy-bottomed pot or saucepan over medium heat. Whisk in flour a little at a time until well blended. Continue stirring for a minute or two longer. Gradually whisk in milk and continue stirring until sauce is thickened.

Add cheese, stirring until melted and blended.

Reduce heat to low. Add basil and dill weed and cook, stirring, for 3 to 4 minutes. longer.

Remove sauce from heat. Add about half of sauce to reserved pasta, mixing well. Add reserved roasted vegetables and remaining sauce and mix again.

Spread mixture in prepared baking dish. Top with breadcrumbs. Bake for 20 to 25 minutes or until hot and bubbly.

Please note that some ingredients and brands may not be available in every store.

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