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A plate of macaroni and cheese with veggies

Roasted Vegetable Macaroni and Cheese

This Roasted Vegetable Macaroni and Cheese is my favorite homemade macaroni and cheese. I love the addition of the roasted veggies, and the garlic that’s added to the creamy, cheesy sauce gives it so much flavor. It’s a win-win for adults and kids alike!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 373kcal


  • 1 small head broccoli, chopped
  • 1/2 red pepper, diced
  • 1 yellow squash, diced
  • 8 baby carrots, sliced
  • 2 cups elbow macaroni
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 3 Tablespoon all purpose flour
  • 1 1/2 cups milk (I used a combination of milk and half-and-half)
  • 2 cups sharp cheddar cheese, shredded
  • Salt and pepper to taste
  • 3 Tablespoons panko breadcrumbs


  • Preheat oven to 400 degrees. Line a baking sheet with either aluminum foil or a silicone baking mat. Spray with olive oil or cooking spray. Toss chopped vegetables onto baking sheet and roast in the preheated oven for 20 minutes or until softened.
  • Meanwhile bring a medium pot of salted water to boil, and cook pasta according to package directions. Drain and set aside.
  • Heat oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds, until fragrant. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until mixture has thickened. Remove from heat and stir in cheese until melted and creamy. Season to taste with salt and pepper, and carefully mix in macaroni and vegetables.
  • Place mixture in a large baking dish and sprinkle panko over the top. Place under broiler and bake for 3-4 more minutes, or until top is golden brown.



Calories: 373kcal | Carbohydrates: 37g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 240mg | Potassium: 348mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2160IU | Vitamin C: 34.2mg | Calcium: 287mg | Iron: 1.4mg