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Roasted Veggie Mac-n-Cheese

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Roasted Veggie Mac-n-Cheese

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Course: Main Course
Cuisine: American
Keyword: bake, mac and cheese, pasta, roasted, vegetarian, Veggies
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 747kcal


  • 1 medium bell pepper, red
  • 1 medium squash, summer
  • 1/4 medium onion
  • 1 medium sweet potato
  • 2 cup broccoli, florets
  • 1 cup diced mushrooms, portabella
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 12 ounce macaroni pasta, dry
  • 1 tablespoon butter, unsalted
  • 12 ounce evaporated milk, nonfat
  • 1 large egg
  • 1/2 teaspoon paprika
  • 1 cup cheddar cheese, shredded
  • 1/4 cup Parmesan cheese, grated

Serve With

  • 2 cup strawberries


  • Preheat oven to 400°F. Line a baking sheet (or two) with foil.
  • Dice pepper, squash, and onion; peel and dice potato, cut broccoli into bite-sized pieces, and slice mushrooms in half. Try making all veggies similar in size.
  • Add all veggies to a large mixing bowl, along with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss until coated evenly, then spread out onto a baking sheet. If the veggies begin to overlap, a second baking sheet may used. Bake for 30 minutes until soft and slightly browned, stirring half way through.
  • While veggies are roasting, cook pasta to al dente according to the package instructions. Drain and return to pan. Stir in butter.
  • In a small bowl, whisk together the milk, egg, paprika, and remaining salt and pepper. Add to the pasta, stir, and cook over medium until heated through–approximately 5 minutes.
  • Remove from heat and stir in cheeses until fully coated. Fold in the veggies.
  • Serve with sliced strawberries on the side.
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Calories: 747kcal | Carbohydrates: 99g | Protein: 31g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 1033mg | Fiber: 7g | Sugar: 18g

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