Roasted Vegetable Mac and Cheese

By Bostoncook

Ingredients

• 1/2 pound eggplant, peeled and diced - I left the peel on.
• 2 cups sliced mushrooms
• 1 cup red bell pepper, coarsely chopped
• 1 cup yellow bell pepper, coarsely chopped
• 1 cup onion, coarsely chopped
• 1 cup zucchini, quartered and slice - about 1 zuke
• 4 cloves garlic, minced
• cooking spray
• 1/2 cup flour
• 2 3/4 cups 1% low-fat milk
• 3 ounces provolone cheese, shredded - about 3/4 cup
• 3 ounces grated fresh Parmesan cheese, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 ounces elbow macaroni, cooked and drained
• 1/8 teaspoon paprika

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 450.

2. Combine 1st 7 ingredients in a shallow roasting pan lined with foil and coated with cooking spray. Bake for 30 minutes or until lightly browned, stirring occasionally. remove from oven.

3. Reduce oven temp to 375.

4. Place flour in large saucepan, gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thickened, stirring constantly. (I cooked until I just started to get a slow boil).

5. Add cheeses (only 1/2 cup of the parm), salt, and pepper, cook 3 minutes or until cheese melts, stirring frequently. combine mac, veggies, and chees sauce in a bowl (I used the mac-cooking pot - no need for another dirty dish). Spoon into a 3 qt casserole coated with cooking spray. Combine remaining parm cheese and paprika, sprinkle over the top.

6. Bake at 375 20 mins or until bubbly.

Really quite good! Note that recipe is written for 10 servings! Next time - halve the original recipe, but make slightly more veggies. Very good!