Best 2 Spicy Roasted Vegetable Macaroni And Cheese Recipes

Are you looking for a flavorful and comforting dish that combines the zest of roasted vegetables with the creamy richness of macaroni and cheese? Look no further than this tantalizing recipe for spicy roasted vegetable macaroni and cheese. This culinary delight tantalizes your taste buds with a symphony of flavors and textures. Roasted vegetables, bursting with smoky and savory notes, perfectly complement the creamy and cheesy goodness of the macaroni. A hint of spice adds a touch of warmth, making this dish a true crowd-pleaser. Follow our step-by-step guide to create this mouthwatering masterpiece that will leave you craving for more.

Here are our top 2 tried and tested recipes!

SPICY ROASTED VEGETABLE MACARONI AND CHEESE RECIPE - (4.4/5)

Spicy Roasted Vegetable Macaroni and Cheese Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 14

Ingredients

1 cup broccoli florets, chopped into small chunks
1/2 red pepper, diced
1 yellow squash, quartered and diced
10 baby carrots, sliced thinly
2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
1/4 cup olive oil
1 garlic clove, minced
3 tablespoon all-purpose flour
1 1/2 cups milk
2 cups Sargento® Shredded Sharp Cheddar Cheese, 8 ounces
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
2 tablespoon panko breadcrumbs

Steps:

Preheat oven to 400°F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray. Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside. Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside. Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables. Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500°) for 3-4 minutes, or until the top is golden brown.

VEGGIE MACARONI & CHEESE

Veggie Macaroni & Cheese image

This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups uncooked elbow macaroni
3 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 large carrots, halved lengthwise and thinly sliced
2 celery ribs, sliced
1 tablespoon butter
1 medium onion, chopped
1/4 cup all-purpose flour
1 cup 2% milk
1 cup chicken broth
3 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika

Steps:

Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

Tips:

For a richer macaroni and cheese, use a combination of sharp cheddar and Parmesan cheeses.
To add a bit of smokiness, roast the vegetables on a sheet pan with a drizzle of olive oil and a sprinkle of smoked paprika.
If you don't have time to roast the vegetables, you can use a bag of frozen roasted vegetables instead.
To make the macaroni and cheese ahead of time, assemble the casserole and bake it according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days.
When you're ready to serve, reheat the casserole in a 350 degree Fahrenheit oven until it's warmed through.

Conclusion:

This spicy roasted vegetable macaroni and cheese is a delicious and easy-to-make dish that's perfect for a weeknight meal. The roasted vegetables add a pop of flavor and color, and the spicy cheese sauce is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give this recipe a try. You won't be disappointed.