Roasted Vegetable Puree Mac and Cheese

Creamy, wholesome, and packed with hidden veggies, Roasted Vegetable Puree Mac and Cheese is the ultimate comfort food makeover! This family-friendly dish combines the indulgent richness of sharp cheddar and Parmesan cheese with the natural sweetness of roasted cauliflower, carrots, and red bell pepper, blended into a velvety smooth puree. The roasted vegetable base not only adds a vibrant flavor but also sneaks in extra nutrients, making it perfect for picky eaters. A touch of garlic, onion powder, and paprika enhances the savory depth of the cheese sauce, coating every piece of tender macaroni in luscious goodness. Ready in under an hour, this healthy twist on classic mac and cheese is ideal for weeknight dinners or as a crowd-pleasing side dish. Serve it fresh and bubbling, with extra cheese or a sprinkle of paprika for that perfect finishing touch!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 oz Macaroni pasta
• 1 small head Cauliflower
• 2 medium Carrot
• 1 large Red bell pepper
• 2 tbsp Olive oil
• 1.5 tsp Salt
• 0.5 tsp Pepper
• 3 tbsp Unsalted butter
• 2.5 tbsp All-purpose flour
• 2.5 cups Milk
• 2 cups Sharp cheddar cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.25 tsp Paprika

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Roughly chop the cauliflower, carrots, and red bell pepper into similar-sized pieces for even roasting.

Step 3

Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season with 1 teaspoon of salt and 0.25 teaspoon of pepper. Toss to coat evenly.

Step 4

Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through cooking.

Step 5

While the vegetables are roasting, cook the macaroni pasta in a large pot of salted boiling water according to the package instructions, then drain and set aside.

Step 6

Transfer the roasted vegetables to a blender or food processor. Add 0.5 cup of milk and blend until smooth, creating a creamy vegetable puree.

Step 7

In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.

Step 8

Gradually whisk in the remaining 2 cups of milk, ensuring there are no lumps. Cook until the mixture thickens, about 3-5 minutes.

Step 9

Stir in the vegetable puree, sharp cheddar cheese, Parmesan cheese, garlic powder, onion powder, 0.5 teaspoon salt, 0.25 teaspoon pepper, and paprika. Mix until smooth and creamy.

Step 10

Remove the saucepan from heat and add the cooked macaroni pasta. Stir well to coat the pasta evenly in the cheese sauce.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Serve immediately, garnished with additional cheese or a sprinkle of paprika if desired.

Nutrition Facts

Serving size	(1887.6g)

Amount per serving	% Daily Value*
Calories	3423.7

Total Fat 168.0g	0%
Saturated Fat 90.6g	0%
Polyunsaturated Fat 3.2g
Cholesterol 427.9mg	0%
Sodium 6459.2mg	0%
Total Carbohydrate 344.3g	0%
Dietary Fiber 25.0g	0%
Total Sugars 55.2g
Protein 147.6g	0%

Vitamin D 316.4IU	0%
Calcium 2998.4mg	0%
Iron 10.0mg	0%
Potassium 3553.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 17.0%

Carbs: 39.6%