Mac and Cheese with Roasted Veggies

A perfect dish always- Mac and cheese with roasted vegetables.


For the veggies
Garlic head 1 Small , top sliced off
Summer squash 3 Cup (48 tbs) , cut into large chunks
Tomato 1 1/2 Cup (24 tbs) , cut into large chunks
Onion 1 Cup (16 tbs) , cut into large chunks
Olive oil 1 Tablespoon ((for drizzling on garlic and Veggies))
Salt To Taste ((for veggies))
For the pasta
Olive oil 2 Tablespoon
All purpose flour 2 Tablespoon
Milk 2 Cup (32 tbs)
Pasta water 1/2 Cup (8 tbs)
Cheese 1 1/2 Cup (24 tbs) ((pepper jack and parmesan))
Salt To Taste
Pepper To Taste
Unsalted butter 1 Teaspoon



1.Pre-heat oven to 375F.


2.Drizzle garlic with olive oil and wrap in foil. Place on a baking sheet a roast for 15 minutes.

3.Toss veggies with a drizzle of olive oil and a pinch of salt and pepper. Add to garlic baking sheet and continue to bake for about 25-30 minutes more.

4.Cook pasta, reserving 1/2 C starchy water for sauce before draining.

5.Heat a medium pot. Add 2 T olive oil. When hot, whisk in flour. Cook for 30-60 seconds.

6.Slowly add milk, a little at a time, whisking and letting it thicken between additions. Heat until steam rises, but do not boil (sauce may break). Add pasta water.

7.Remove from heat and whisk in cheese, a bit at a time. Season with salt and pepper.

8.Mash 6 cloves of roasted garlic and whisk into sauce. Stir in butter. Taste and adjust seasoning if needed.


9.Combine pasta with veggies and sauce before serving.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4