Roasted Vegetable Macaroni & Cheese

18 50 427
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 5
Roasted Vegetable Macaroni & Cheese
Health Highlights

Ingredients


2 medium Carrots (coarsely chopped)
2 medium Zucchini (chopped)
2 clove(s) Garlic
1 eggplant Eggplant (cubed)
1 medium pepper(s) Red bell pepper (chopped)
1 medium Yellow onion (cut into 8 wedges)
1/4 cup Vegetable stock/broth, low sodium
1 tsp, leaves Thyme, dried
1/2 tsp Salt
1 dash Black pepper
3 tbsp Canola oil (for cheese sauce)
1/3 cup Wheat flour, whole wheat (for cheese sauce)
3 cup Partly skimmed milk, 1% M.F. (warm, for cheese sauce)
2 tsp Dijon mustard (for cheese sauce)
1 cup shredded Cheddar cheese, reduced fat (18%) (for cheese sauce)
2 tbsp Parmesan cheese, grated (for cheese sauce)
1 dash Salt and pepper (for cheese sauce)
1 1/2 cup Pasta, macaroni, elbow, whole wheat, dry

Instructions


Preheat oven to 425 degrees F. Toss together in a large bowl the carrots, zucchini, garlic, eggplant, red pepper, onion, vegetable broth, thyme, salt and pepper. Spread the mixture in a single layer on a large baking sheet lined with parchment paper or foil.

Roast for about 35 minutes or until golden brown and tender-crisp. Set aside.

Bring a large pot of salted water to a boil.

Make the cheese sauce: Heat the oil in a large saucepan over medium-high heat. Add the flour and cook, stirring, for 1 minute. Slowly whisk in the milk and continue whisking gently until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Add the mustard, cheddar and parmesan cheeses, salt and pepper and whisk until smooth. Remove from the heat.

Meanwhile, cook the macaroni in the boiling water until al dente, about 8 minutes. Drain well and add to the cheese sauce. Add the roasted vegetables and stir to combine.

Nutrition Facts

Per Portion

Calories 427
Calories from fat 147
Calories from saturated fat 41
Total Fat 16.4 g
Saturated Fat 4.5 g
Trans Fat 0.3 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 7.7 g
Cholesterol 22.9 mg
Sodium 639 mg
Potassium 1118 mg
Total Carbohydrate 53 g
Dietary Fiber 9.6 g
Sugars 15.3 g
Protein 21.9 g

Dietary servings

Per Portion


Grain 0.9
Milk 0.6
Milk Alternative 0.5
Vegetables 4.6

Energy sources


Pygal45%466.62746888862284181.0091410574375735%319.191561539926258.264494877042921%327.2401051087967124.8825557291969245%35%21%CarbohydratesFatProtein
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