Roasted Vegetable Mac and Cheese

Few people would deny that broccoli and cheese taste heavenly together — so we've combined the two in this creamy, vegetarian macaroni and cheese.

Photo by Jackie M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    pound(s) plum tomatoes

  • 6

    cup(s) broccoli florets

  • 2

    tablespoon(s) extra-virgin olive oil

  • 3

    tablespoon(s) butter

  • 3

    tablespoon(s) all-purpose flour

  • 4

    cup(s) milk, warm

  • 2 1/3

    cup(s) grated aged Asiago

  • 2 1/2

    cup(s) grated sharp Cheddar

  • 2

    tablespoon(s) Dijon mustard

  • 1 1/2

    teaspoon(s) salt

  • 2

    teaspoon(s) fresh black pepper

  • 2

    tablespoon(s) chopped fresh thyme

  • 1

    pound(s) penne, cooked and drained

Directions

Heat the oven to 400 degrees. Slice the tomatoes 1/4 inch thick. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes. Whisk the butter and flour in a medium-size pot over medium-high heat until foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat. Whisk in the cheeses, mustard, salt, pepper, and thyme. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish. Top with the tomatoes and bake about 30 minutes.

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