Roasted Vegetable Macaroni & Cheese

18 65 369
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 6
Roasted Vegetable Macaroni & Cheese
Health Rating

Ingredients


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

Instructions


Preheat oven to 435 degrees F.

Toss together in a large bowl the carrots, zucchini, garlic, eggplant, red bell pepper, onion , vegetable broth, thyme, salt and pepper. Spread the mixture in a single layer on a large baking sheet lined with parchment 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 heat. Add the flour and cook, stirring for about 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 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 369
Calories from fat 124
Calories from saturated fat 35
Total Fat 13.7 g
Saturated Fat 3.9 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 6.4 g
Cholesterol 19.1 mg
Sodium 660 mg
Potassium 806 mg
Total Carbohydrate 44 g
Dietary Fiber 8.0 g
Sugars 12.8 g
Protein 17.6 g

Dietary servings

Per Portion


Grain 0.7
Milk 0.5
Milk Alternative 0.4
Vegetables 3.9

Energy sources


Pygal47%467.4642845807701187.9245902751806333%311.83387119722056250.257953129326919%330.4183014561843122.6002923382270547%33%19%CarbohydratesFatProtein
Main