Mac and Cheese With Roasted Vegetables

Bonnie Stern and Fran BerkoffBonnie Stern and Fran Berkoff

Pump up the nutrition on this classic meal by adding some fresh roasted vegetables and adding your favourite cheese.

Number of servings : 8

Prep time: 35 minutes

Cooking time: 1 hour

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 small bunch broccoli, trimmed and cut into florets and stalks about 1 in/2.5 cm
1 small head cauliflower, broken into florets about
1 in/2.5 cm
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt
2 tbsp (25 mL) chopped fresh thyme
1/2 lb (250 g) dry macaroni
3 tbsp (45 mL) butter
1/4 cup (50 mL) all-purpose flour
3 cups (750 mL) 1% milk, hot
1 tsp (5 mL) salt or to taste
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) nutmeg
1/2 tsp (2 mL) Tabasco sauce
1 tsp (5 mL) Worcestershire sauce
3/4 cup (175 mL) grated old Cheddar (about 3 oz/90 g)
3/4 cup (175 mL) cubed mild blue cheese like Gorgonzola or Cambozola (about 3 oz/90 g) or goat cheese (crumbled)
3/4 cup (175 mL) grated Cantenaar, mozzarella or gouda (about 3 oz/90 g)
1/4 cup (50 mL) grated parmesan (preferably Parmigiano Reggiano)
1 cup (250 mL) breadcrumbs
2 tbsp (25 mL) olive oil or melted butter

Directions

  1. Combine vegetables with olive oil, salt and thyme. Spread on a large baking dish lined with parchment paper. Roast in a 400°F (200°C) oven for 25 to 30 minutes, until slightly browned and tender. Cool.
  2. Cook macaroni in  boiling salted water 10 to 12 minutes, or until tender. Drain well. Rinse with cold water.
  3. Melt butter in a large saucepan. Add flour and cook 3 to 4 minutes—do not brown. Add hot milk and bring to a boil. Add salt and pepper. Reduce heat and cook gently a few minutes. Season with nutmeg, Tabasco and Worcestershire.
  4. Gently combine cooked macaroni,  cheese and roasted vegetables.  
  5. Transfer  to a 9- x 13-inch (3 L) baking dish. Combine breadcrumbs with olive oil or melted butter and sprinkle  on top. Place on baking sheet and bake in a preheated 350°F (180°C) oven 25 to 30 minutes, or until hot and bubbling.

Bonnie says: You can make this dish with whatever cheeses you like (it’s a great way to use up ends of cheese). Try different roasted vegetables such as squash, sweet potatoes, zucchini or eggplant.

Fran says: A cup (250 mL) of broccoli supplies about a quarter of your daily vitamin A, more vitamin C than a glass of orange juice, as well as folic acid, calcium and fibre.
A cup of cauliflower provides more than half of your daily vitamin C, as well as folate, fibre and potassium.

Nutritional information: