Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 788kcal 39%
Fat 34g 52%
Saturated Fat 16g 80%
Carbohydrates 87g 28%
Fiber 8g 32%
Sugar 15g 30%
Protein 33g 66%
Cholesterol 110mg 36%
Sodium 988mg 41%

Percent Daily Values are based on a 2,000 calorie diet.

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Roasted Vegetable Macaroni & Cheese

Name: Roasted Vegetable Macaroni & Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 large red bell pepper, cored and diced; 1 medium sweet potato, peeled and diced; 1 yellow squash, de-stemmed and diced; 1 small headof broccoli florets, chopped into bite-sized pieces; 1 (8-ounce) package button or baby portabella mushrooms, quartered; 1 small white onion, peeled and diced; 2 Tablespoons olive oil; 1 head garlic, cloves peeled; 1 (12-ounce) can 2% evaporated milk; 1 large egg; 1/2 teaspoon salt; 1/4 teaspoonground black pepper; 1/2 teaspoon smoked paprika; pinch of cayenne; 12 ounces elbow macaroni (or any shape of pasta); 1 Tablespoon butter; 8 ounces freshly-grated smoked or sharp white cheddar cheese (do not use pre-grated cheese); 1/4 cup freshly-grated Parmesan cheese, plus extra for garnish

Prep 15m

Cook 45m

Total 1h

This Roasted Vegetable Macaroni & Cheese recipe combines perfectly roasted sweet potato, broccoli, bell pepper, squash, mushrooms, and onion with creamy, cheesy macaroni pasta. It's a delicious and satisfying vegetarian main course that's perfect for a cozy night in.

Nutrition Facts

Roasted Vegetable Macaroni & Cheese

Ingredients

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Nutrition Facts

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