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Roasted Vegetable Mac and Cheese

  • Total Time: 1 hour


  • 16 ounces short pasta, cooked to package directions
  • olive oil and salt
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cube chicken bouillon
  • 2 tablespoons flour
  • 1 cup almond milk
  • 1/2 cup heavy cream
  • 1 cup grated white cheddar cheese
  • 1 cup grated mozzarella cheese
  • 28 ounces canned whole tomatoes, drained and lightly crushed to form smaller pieces
  • 2 scallions, sliced
  • fresh herbs for topping


  1. Preheat the oven to 400F. Arrange the bell pepper and zucchini in one layer on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast the vegetables for 20-30 minutes until browned and soft.
  2. In a large skillet, add the butter, bouillon cube, flour, and garlic over medium-high heat. Cook, stirring as you go, until the bouillon starts to melt into the butter and the flour forms the mixture into a paste, about 5 minutes. Slowly pour in the milk and cream. Let the liquids incorporate with the flour (keep stirring!) and come to a bubble; the sauce will thicken. Add the cheese and stir to melt the cheese into the sauce, saving a little bit for topping the dish.
  3. Add the cooked pasta, the roasted vegetables, and the tomatoes to the sauce. Stir to combine and taste; add salt and pepper to flavor the mac and cheese. Transfer the mixture to a baking dish (9x13 or similar is what I use) and bake for 30 minutes until the dish is browned on top and bubbly.
  4. Serve topped with the scallions and herbs. Enjoy!


  • Feel free to make this in advance; just save the last baking step for right before you'd like to serve this.
  • Prep Time: 15
  • Cook Time: 45


  • Serving Size: 8