Roasted Vegetable Mac 'n' Cheese

Name: Roasted Vegetable Mac 'n' Cheese
Prep time: 30 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 1 lb. plum tomatoes; 6 c. broccoli florets; 2 tbsp. extra-virgin olive oil; 3 tbsp. butter; 3 tbsp. all-purpose flour; 4 c. milk, warm; 2 1/3 c. grated aged Asiago; 2 1/2 c. grated sharp Cheddar; 2 tbsp. Dijon mustard; 1 1/2 tsp. salt; 2 tsp. fresh black pepper; 2 tbsp. chopped fresh thyme; 1 lb. penne, cooked and drained

Published: Aug 30, 2011

4 Ratings

Jump to recipe

Ellie Miller

Yields:

12 serving(s)

Prep Time:

30 mins

Total Time:

1 hr

Cal/Serv:

433

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

Advertisement - Continue Reading Below

Ingredients

1 lb. plum tomatoes
6 cups broccoli florets
2 Tbsp. extra-virgin olive oil
3 Tbsp. butter
3 Tbsp. all-purpose flour
4 cups milk, warm
2 1/3 cups grated aged Asiago
2 1/2 cups grated sharp Cheddar
2 Tbsp. Dijon mustard
1 1/2 tsp. salt
2 tsp. fresh black pepper
2 Tbsp. chopped fresh thyme
1 lb. penne, cooked and drained

Directions

1. Step 1Heat the oven to 400°F. 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.
2. Step 2Whisk 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.
3. Step 3Whisk 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.