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Roasted Vegetable Macaroni and Cheese

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  • Prep 30 min
  • Total 60 min
  • Ingredients 10
  • Servings 6
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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.
By Pillsbury Kitchens
Updated Mar 25, 2021
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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

Steps

  • 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.
  • 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.
  • 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.
  • 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.
  • 5
    Bake 20 to 25 minutes or until bubbling around edges and topping is golden brown. Let stand 5 minutes before serving.

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.

Nutrition Information

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

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
17g
87%
Trans Fat
1g
Cholesterol
80mg
26%
Sodium
740mg
31%
Potassium
360mg
10%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
12%
Sugars
7g
Protein
19g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
25%
25%
Calcium
40%
40%
Iron
10%
10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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