This recipe is a delightful twist on a classic comfort food, combining the creamy indulgence of mac and cheese with the vibrant flavors of roasted vegetables. It’s a perfect dish for a weeknight dinner or a special occasion. I personally love to make it during fall as the flavors are richer with the season's offerings.

The beauty of this recipe lies in its versatility. Feel free to experiment with different types of vegetables – broccoli, Brussels sprouts, carrots, and cauliflower all work beautifully. Roasting brings out their natural sweetness and adds a delightful char that complements the rich cheese sauce. You could even get your kids involved and make it a fun family project!

Creamy Mac and Cheese with Roasted Vegetables

Name: Creamy-Mac-and-Cheese-with-Roasted-Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Snacks
Ingredients: 2 large heads Broccoli; 2 tbsp Olive oil; To taste Salt; To taste Pepper; 1/2 cup Butter; 1/2 cup All-purpose flour; 3 cups Heavy cream; 2 cups Cheddar cheese; 1 cup Gruyere cheese; Pinch Nutmeg; 1 lb Macaroni

This recipe combines the creamy goodness of mac and cheese with the healthy goodness of roasted vegetables. It's a hearty, delicious, and surprisingly easy dish to make.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

📖 Instructions

Preheat your oven to 400°F (200°C). Grab your broccoli – about 2 large heads – and cut it into bite-sized florets. Peeling isn't strictly necessary, but I like to for a nicer look and taste. Toss those florets with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
Roast the broccoli: Spread the broccoli in a single layer on the baking sheet. Roast for about 20-25 minutes, or until they're tender-crisp and slightly browned around the edges. Keep an eye on them, they can burn quicker than you think!
While the broccoli roasts, let’s make the cheese sauce. Melt 1/2 cup of butter in a large pot over medium heat. Once melted, whisk in 1/2 cup of all-purpose flour. Cook for about 1-2 minutes, stirring constantly, to make a roux. This is where the magic begins, trust me.
Gradually whisk in 3 cups of heavy cream. Keep whisking to avoid lumps! Add 2 cups of freshly grated cheddar cheese, and 1 cup of Gruyere (or a nice substitute like fontina). Stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste. Add a pinch of nutmeg – it elevates the cheesy flavor to another level!
Once the broccoli is roasted, add it to the cheese sauce. Stir gently to coat everything nicely. Cook for another 2-3 minutes, just until everything is heated through. It’s almost over guys!
Preheat your oven to 350°F (175°C). Cook your macaroni according to package directions, until al dente. Drain well in a colander and set aside. Now get your 9x13 inch baking dish.
Combine everything: Add the cooked macaroni to the cheese sauce and broccoli mixture. Stir gently to make sure everything is coated evenly. Pour it all into your greased baking dish. The aroma at this point is seriously addicting.
Bake: Bake for 20-25 minutes, or until the top is golden brown and bubbly. This is when it all comes together. Watch the magic as it bakes. You don't want to overbake it so keep a close eye on it.
Let it rest: Let it cool for at least 10 minutes before serving. This allows the macaroni and cheese to set slightly, making it easier to serve. Trust me, patience is key here!
Serve and enjoy your delicious, creamy mac and cheese with roasted vegetables. Consider some crusty bread to go with it. It would make the perfect dish for any occasion, especially a cozy night in.