Roasted Vegetable Mac & Cheese – Vegetarian

This was Valentines Day dinner and one of the best vegetarian meals I’ve made.  I have to try making it vegan soon.



  • Tomatoes (I used 2 cans of chopped tomatoes)
  • 1 large bag of mixed veggies (1 bag of frozen broccoli, cauliflower, and carrots- mostly thawed)
  • 2 tbsp EVOO
  • 3 tbsp butter (I used vegan butter)
  • 3 tbsp all-purpose flour
  • 4 cups milk (I used almond milk)
  • 2ish cups of extra sharp cheddar cheese (I bought pre-shredded)
  • 2ish cups of mozzarella (I broke into chunks)
  • 2 tbsp Dijon mustard
  • salt (to taste)
  • Black Pepper (to taste)
  • thyme (to taste- i used 3 tbsp)
  • Rosemary (to taste- I used 3 tbsp)
  • Basil (to taste- I only used about 2 tsp)
  • 1 pack penne pasta (pre-cook and drain)



  1. Heat oven to 400 degrees
  2. Toss tomatoes and thawed veggies with EVOO and 1tbsp of Rosemary and roast on a parchment lined baking pan for 30 minutes
  3. Whisk butter and flower in pot over medium-high heat until foamy.
  4. Add milk
  5. Whisk until thickened (about 3 min) then remove from heat
  6. Whisk in cheeses, mustard, and all seasonings.
  7. Stir in pasta and veggie mix and put all into a baking dish
  8. Bake about 30 minutes


This gets a 10 out of 10 from both of us.  And it makes plenty of left-overs for us.  Taste just as good reheated the next day.

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