Creamy cheese sauce coats tender macaroni tossed with roasted bell peppers, zucchini, broccoli, and cherry tomatoes.
# Components:
→ Pasta
01 - 10 oz elbow macaroni
→ Roasted Vegetables
02 - 1 red bell pepper, diced
03 - 1 zucchini, diced
04 - 1 small red onion, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 cup broccoli florets
07 - 2 tablespoons olive oil
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Cheese Sauce
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 2 cups whole milk
13 - 1½ cups sharp cheddar cheese, shredded
14 - ½ cup mozzarella cheese, shredded
15 - ¼ cup Parmesan cheese, grated
16 - ½ teaspoon mustard powder
17 - ¼ teaspoon garlic powder
18 - Salt and pepper to taste
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized.
04 - Meanwhile, cook macaroni according to package instructions until al dente. Drain and set aside.
05 - For the cheese sauce, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute.
06 - Gradually whisk in milk, stirring constantly until slightly thickened, about 3 to 5 minutes.
07 - Reduce heat to low. Add cheddar, mozzarella, and Parmesan cheese, stirring until melted and smooth. Stir in mustard powder, garlic powder, and season with salt and pepper.
08 - Add cooked macaroni and roasted vegetables to the sauce. Stir until well combined and heated through.
09 - Serve immediately, garnished with extra Parmesan cheese if desired.
